Ingredients
- 1 tablespoon canola or olive oil
- 2 tablespoon garlic cloves, chopped
- 2 tablespoon medium carrots, chopped
- 2 tablespoon medium stalks celery, chopped
- 1 tablespoon medium onion, chopped
- 1 teaspoon ground cumin
- 4 cup reduced-sodium chicken broth (preferably less than 100 mg sodium per cup, such as campbell’s low sodium or shelton's organic
- 1 cup corn kernels cut from cobs (about 2 ears), or 1 cup no-salt-added frozen or canned corn (such as del monte or green giant niblets)
- 2 tablespoon fresh lime juice
- 2 cup (1⁄2-inch pieces) skinless rotisserie chicken, light or dark meat (10 ounces)
- 2 cup plum tomatoes, cut into 1⁄2-inch pieces
- 1 cup ripe medium avocado, pitted, peeled, and cut into 1⁄2-inch pieces
Preparation
Baking Directions:
1.In 5- to 6-quart saucepot, heat oil over low heat until hot.
Add garlic, carrots, celery, onion, and jalapeño; cook, covered, stirring frequently, until vegetables are tender, 8 to 10 minutes.
Add cumin and cook, stirring, 30 seconds.
Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.
2.Stir corn kernels, lime juice, chicken, and cilantro into broth mixture in saucepot; heat to boiling over high heat.
Remove saucepot from heat; stir in chopped tomatoes.
3.Ladle soup into 4 warm large soup bowls; sprinkle with avocado pieces.
Serve with lime wedges to squeeze over soup.
Accompany with tortilla chips to crush into soup if you like.
Tips:
Each serving: About 365 calories, 25 g protein, 32 g carbohydrate, 17 g total fat (3 g saturated), 8 g fiber, 53 mg cholesterol, 245 mg sodium.
