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4/5
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Ingredients
- 2 tsp olive oil
- 1 onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups reduced sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (10oz) package frozen corn kernels
- 1 (4.5oz) can chopped mild green chiles, drained
- 1 tsp chili powder
- 2 cups shredded cooked chicken breast
- 1/2 Hass avocado, pitted, peeled, and cut into pieces
- 1/4 cup coarsely chopped fresh cilantro
- 8 large baked organic corn chips
Details
Servings 4
Preparation
Step 1
1. Heat oil on a large saucepan over medium heat. Add onion, bell pepper, and garlic; cook, stirring, until onion is softened and lightly browned, about 8 minutes.
2. Add broth, tomoatoes with their juice, corn, chiles, and chili powder to saucepan; bring to boil. Add chicken; reduce heat and simmer until heated through, about 2 minutes.
3. Remove saucepan from heat; stir in avocado and cilantro. Ladle soup evenly into 4 bowls; top evenly with chips.
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