Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 sticks celery (chopped)
  • 1 medium onion (chopped)
  • 2 (10 fluid ounce) cans chicken broth
  • 1 (12 fluid ounce) can corn
  • 1 (18.3 fluid ounce) can stewed or diced tomatoes (I buy an Italian herbs one)
  • 2 cloves garlic (minced)
  • 1 cup leftover or rotisserie chicken (shredded into bite-size pieces)
  • Juice of 1 lime
  • 1 handful fresh cilantro (chopped)
  • Salt and pepper (to taste)
  • Sour cream (optional)
  • Fresh avocado slices (optional)

Instruction

  • Add olive oil to pan and heat on medium. Chop onion and celery and add to pan.
  • After about 5 minutes, once onion and celery have had a chance to soften a bit, add chicken broth, corn, tomatoes, garlic, chicken, and lime juice.
  • Increase heat to medium-high and just before soup comes to a boil, reduce heat to medium-low and simmer for about five minutes.
  • While soup is simmering, chop cilantro. Add cilantro to soup and continue simmering for an additional five minutes.
  • Add salt and pepper. Serve immediately with a dollop of sour cream and avocado slices if desired.