Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
2 servings
Level:
Easy

Ingredients

Avocado, Corn, Tomato and Tortilla Soup:

Directions

Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute. Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately.

Avocado, Corn, Tomato and Tortilla Soup:

Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy. 

IDEAS YOU'LL LOVE

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Tortilla Chicken Soup

Recipe courtesy of Gourmet Magazine

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Kaiser Grille

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking