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- 1 tbsp. vegetable oil
- 2 clove garlic
- 2 medium carrots
- 2 medium stalks celery
- 1 medium onion
- 1/2 jalapeño chile with seeds
- 1 tsp. ground cumin
- 1 carton chicken broth (4 cups)
- 1 1/2 c. water
- 1 c. fresh corn kernels
- 2 tbsp. fresh lime juice
- 2 c. skinless rotisserie chicken meat
- 1/2 c. loosely packed fresh cilantro leaves
- 2 plum tomatoes
- 1 ripe medium avocado
- Lime wedges
- tortilla chips
Directions
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- Step 1In 5- to 6-quart saucepot, warmth oil over low warmth till scorching. Add garlic, carrots, celery, onion and jalapeno, and cook, lined, 8 to 10 minutes or till vegetables are tender, stirring recurrently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable combination; quilt saucepot and warmth to boiling over excessive warmth.
- Step 2Scramble corn kernels, lime juice, chicken devices, and chopped cilantro into broth combination in saucepot; warmth to boiling over excessive warmth. Capture away saucepot from warmth; poke in chopped tomatoes.
- Step 3Ladle soup into 4 warmth suitable soup bowls; sprinkle with avacado devices. Abet with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup whenever you occur to like.
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