Corn And Avocado Soup With Avocados From Mexico
2 cups
Chicken Broth
1/2 Cup Diced Onions
1 can
Sweet corn
1
Ripe Avocado From Mexico
1/2 Tsp Of Salt & Pepper
1 tablespoon
Extra Virgin Olive Oil
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Preheat non stick pan over medium heat
1
Add olive oil and diced onion and sauté until translucent
2
Add corn and sauté for 1 minute
3
Bring to a simmer and cook for 10 minutes
5
Add corn, broth and Avocados From Mexico to blender
6
Garnish with sliced Avocados From Mexico and corn. Enjoy!
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