Roasted corn and chicken stew edited

By tcasteel2000

Also known as " We just had a huge barbeque on Sat., What will I do with all the leftovers" Soup.

Ingredients

• 297 g Avocados (3 or 4) Cal 479 Fat 43.9 Fib.20 Sod.21
• Diced or mashed
• 4 Tom, diced,387g, Cal.70 Fib.4.7 Sod19
• Red Onion diced, 166g, Cal.70 Fib2.3 Sod.5
• 2 jalapenos, diced,
• juice of half a lemon and one lime
• 1/2 t Salt, Sod. 1,180
• Pepper
• 8.625 oz. chick. breast, Cal259 Fat3.2 Sod107.8, diced or shredded
• 528 g corn Cal 469 Fat2.9 Fib.11.7 Sod.58
• Roasted in skillet
• Tom. sauce,698 ml, or 3 cups Cal111 Sod.55.8
• 3 cups chicken broth, Cal.45 Sod.240
• 121 g Carrots, Cal.48 Fib.3.5 Sod.81

Details

Servings 6

Preparation

Step 1

In a large pot, sautee the diced onion and carrot until soft.
Add the guacamole, corn, tomato sauce, and chicken broth. Stir well.
Let the soup simmer for 5 minutes while you dice or shred the leftover barbequed chicken.
Add the chicken, let it simmer until warmed through
Try adding a Tbsp of sugar, to cut the acidity, maybe serve with a lime wedge.