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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1-2 avocados |
black pepper to taste |
cayenne pepper to taste |
8 cup(s) chicken broth/cubes |
1 can(s) corn |
cumin to taste |
1-2 can(s) diced tomatoes |
1/2 cup(s) light cream (optional) |
2 tablespoon(s) minced garlic |
1 minced shallot |
rotisserie chicken |
1.5 cup(s) shredded mexican cheese |
tortilla strips |
Directions:
1. Sautee garlic and chopped shallots in olive oil. Set aside.
2. In a blender, blend the broth and 1 cans of the diced tomatoes until smooth. Recommend doing this in 3 parts otherwise it makes a huge mess.
3. Once all the broth is blended heat in large sauce pan. Add drained corn, shredded chicken, cream, remaining diced tomatoes, garlic and shallots. Add cumin and cayenne pepper to taste. Add 1 cup of the shredded cheese and stir until melted. Can also add cornstarch if you prefer if thickened.
4. Serve with garnish of cheese, sliced avocado and tortilla strips on top.
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