Shelly's Recipe

CHICKEN AND CORN SOUP WITH MEXICAN TOPPINGS

Category: Soups

1 Tbs olive oil
1 onion, diced
1 stalk celery, diced
1 tsp taco seasoning (optional)
1 tsp ground cumin
1/2 tsp salt (depending on your broth)
6 cups homemade chicken broth
1 cup cooked chicken, diced
1 cup corn (I used frozen)
1 tomato, seeded and chopped
1/4 cup chopped fresh cilantro for garnish
1 avocado, diced
1 cup grated cheddar or Mexican blend cheese
1 cup or more tortilla chips

Heat the oil and cook the onion and celery until softened. Sprinkle with the taco seasoning, cumin and salt and cook a minute.
Add the rest of the ingredient except for the fresh cilantro and simmer 30
minutes, stirring now and then. Garnish with the cilantro and serve.

Serve with some diced avocado, grated cheese and crushed tortilla chips at the
table. You could also stir in some salsa.