Chicken Rice Soup With Avocado |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 1 |
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My version of Mexican chicken soup served at a local restaurant. Light healthy and fresh-very satisfying! Super quick and easy. Ingredients:
1/2 avocado-chopped |
1/4 cup cooked corn-cut from the cob preferably (but canned will do) |
1/2chopped ripe tomato |
3/4 cup cooked rice |
2 cups chicken stock |
1-2 tbsp chopped cilantro -to taste |
juice of 1/2 lime |
Directions:
1. Put all ingredients in a deep soup bowl except the cilantro and lime.
2. Heat in a microwave for 2-3 minutes.
3. Stir in cilantro and sqeeze lime juice in.
4. Serves one.
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