Mexican Soup with Corn and Avocado

Ingredients

• 2 cans corn
• 1 onion
• 2 Garlic cloves
• 1 chili pepper
• 150 ml tomato juice (to taste)
• 750 ml vegetable broth
• 0.33 chicken breast (cooked)
• 100 long pasta noodles
• 1 avocado (ripe)
• 2 tbsp parsley (chopped)
• Lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Drain the corn. Peel and finely chop the onion and garlic, then add them with the broth and tomato juice to a pot and bring to a boil. Deseed the chili pepper as desired, remove membranes, finely chop, and add to the soup. Add the corn and heat through. Simultaneously cook the pasta in plenty of salted water. Separate the chicken meat from the bone, shred it into small pieces, and add to the soup with the corn, heating through.

2. 2.

   Halve the avocado, remove the pit, cut into wedges, peel off the skin, dice the flesh, and mix with a little lemon juice. Season the soup with salt and pepper, fold in the avocado cubes and noodles, and serve in bowls. Garnish with parsley before serving.

3. 3.

   Serve with flatbread on the side.