• 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chili powder
  • 8 oz can chicken breast, drained
  • 2 cans (14.5 oz each) chicken broth
  • 1 can (16 oz) stewed tomatoes
  • 1 can (15 oz) corn kernels
  • 1 ripe avocado
  • 2 cups coarsely baked tortilla chips


  • Heat oil in the saucepan over medium heat.
  • Add onion and sauté about 5 minutes until tender.
  • Add garlic and chili powder and sauté about 30 seconds before adding chicken.
  • Let sauté for about 3 minutes until flavors all combine.
  • Stir in chicken broth and stewed tomatoes with juices.
  • Using stirring spoon, gently break up tomatoes in the saucepan.
  • Heat to boiling over high heat.
  • Once it starts to boil, reduce heat to low.
  • Stir in corn and simmer for 15 minutes.
  • While the soup simmers, halve, seed and peel the avocado.
  • Cut the avocado into slices or small cubes.
  • Place the tortilla chips in a plastic food storage bag.
  • Close the bag and tap it gently with the palm of your hand to crush the chips.
  • Ladle soup in individual bowls and garnish with avocado and crushed tortilla chips.

Kids Can: Help measure out ingredients, help open cans using can opener (older children), use plastic knife to cut avocado into slices/cubes, crush chips for topping and garnish serving bowls.

Change it up: Use leftover chicken, ground beef or turkey for a different taste (and to help use leftovers!). Add a can of pinto beans or black beans for a fiber boost.  You can even make this vegetarian by using vegetable broth and beans as the protein instead of meat.

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