Ingredients
1 large onion, finely chopped
7 mls chili powder
30 mls oil
950 mls lower-sodium chicken broth
360 mls shredded rotisserie chicken breast meat
480 mls frozen corn, thawed
30 mls lime juice
30 mls finely chopped fresh cilantro
1 ripe avocado, chopped
Directions
In 5-quart saucepot, cook onion and chili powder in oil on medium-high for 5 minutes, or until onion starts to brown. Add chicken broth. Heat to simmering; stir in rotisserie chicken breast meat, corn, lime juice, and cilantro. Simmer 5 minutes. Garnish with chopped avocado.
The results:
First tried on the cold night of Feb 09, 2015. No avocado, and put cilantro way to early which in turn giving black colour in the soup rather than green, however no big deal in the taste itself. The pic does not do justice as it did not give the red colour of the soup as nice as its real deal. the sour mix with hot chilli is just right thing for a cold night
