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Recipe Name: Avocado, Corn, Tomato And Tortilla Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

4 Cup(s) Brown Chicken Stock, see *
or 2 cups frozen
concentrated plus
2 Cup(s) Water), Water
Salt, to taste
Freshly-ground black pepper
to taste
1/2 Cup(s) Frozen corn kernels
or fresh corn kernels cut
off 1 cob
1/2 Red onion, peeled and minced
1/2 Cup(s) Shredded cooked chicken
Juice of 1 lime
1 Ripe avocado, peeled and
2 Roma tomatoes, cored cut
2 Tablespoon(s) Whole cilantro leaves
10 Tortilla chips
Note: See the "Brown Chicken Stock" recipe which is included in this
collection. Put chicken stock in small saucepan and bring to a simmer
over medium heat. Season with salt and pepper to taste. Stir in corn
and onion and cook 1 minute. Stir in chicken shreds and bring back to
boil. Add lime juice and remove from heat. Divide avocado, tomato and
cilantro between 2 soup bowls. Ladle stock over, dividing solids
equally. Garnish with tortilla chips and enjoy. This recipe yields 2
servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E13 broadcast
01-30-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - 02-04-1997 Recipe by: Susan Feniger and Mary Sue
Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 793
Calories From Fat: 241
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 1584.3mg
Potassium: 1088.6mg
Carbohydrates: 132.7g
Fiber: 13.7g
Sugar: 11.5g
Protein: 18g

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