Avocado Chicken Corn Chowder
- 1/2 medium onion, diced
- 4 garlic cloves, unpeeled
- 1 serrano pepper
- 4 avocados, peeled and seeded
- 2 limes, zested and juiced
- 1 1/2 cups coconut milk
- 1 tsp. ground cumin
- 1 tbsp. coconut oil
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 4 cups chicken broth
- 1 1/2 cups sweet corn
- 2 grilled chicken breasts, chopped
- 4 corn tortillas
- coconut oil
Heat the coconut oil in a large soup pot or dutch oven over medium heat. Add in the diced onion, cook until beginning to carmelize, about 7-8 minutes. Remove from the pot and place in a blender.
Peel the garlic and place in the blender. Peel and discard the blistered skin from the serrano, remove the seeds from the inside and add the skin to the blender. Leave the seeds for added heat.
Add in the avocados, lime juice and zest, coconut milk, cumin, salt, pepper, and 2 cups of chicken broth to blender. Whirl until completely smooth.
Add the avocado mixture back into the soup pot over medium heat to heat through. Add the remaining chicken broth to the pot and bring to a broil. Lower to a simmer and let the soup reduce down and thicken, about 20 minutes.
Add in the corn and chicken. Letting them heat through, another 5-10 minutes. Serve in bowls topped with homemade tortilla strips, and any leftover chicken or corn.
**To make the tortilla strips, cut tortillas into thin strips, brush each side with coconut oil. Bake at 350 degrees on a non-stick baking sheet until golden brown.**
Different lighting gave the soup different coloring, but it was a vibrant green from the ripe avocados!