The best part of this colorful, tasty, broth-based dish? Everyone at the table can customize their serving with add-ins of their choice. And it's simple to pull together, especially if you use precooked chicken.
Ingredients
SOUP
- 2 quarts chicken broth
- 2 cups corn kernels
- 3 Roma tomatoes, chopped
- 4 tablespoons salsa
ADD-INS
- 1 ripe avocado
- 1 tablespoon lemon juice (1/2 lemon)
- 2 cooked boneless chicken breasts, cut into bite-sized strips
- 1 bag corn tortilla chips
- 2 cups grated Monterey Jack cheese
- 1/2 bunch cilantro, chopped
Instructions
- In a large soup pot, combine the broth, corn, tomatoes, and salsa. Bring to a boil, cover, reduce the heat, and simmer for approximately 10 to 15 minutes.
- Just before you are ready to eat, cube the avocado and sprinkle it with lemon juice. Place the add-ins in bowls on the table. Diners can fill a bowl with the ingredients of their choice, then ladle on the hot soup. Makes 6 to 8 servings.
