2 tablespoons butter
1 large onion, chopped
2 tablespoons flour
4 cups chicken broth
150ml GREEN JALAPENO CHILLI SAUCE
1½ cups frozen corn kernels
2 chicken breast fillets, poached and cubed
1 cup whole milk
2 green onions, sliced
100g NATURAL TOASTED CORN CHIPS
1 cup shredded tasty cheese
1 large ripe avocado, cubed
1 cup sour cream
¼ cup chopped coriander
chopped fresh chillies (optional)
softened, about 5 minutes. Sprinkle with flour, stir and cook for 1 minute.
Add chicken broth, chilli sauce, corn and chicken. Let simmer for 10
minutes. Stir in milk, green onions and season to taste with salt and
pepper. Cook over low heat for 5 minutes. Briefly heat corn chips in a
hot oven. Serve soup in bowls topped with roughly-broken corn chips,
cheese, avocado, dollops of sour cream and coriander. Sprinkle
with fresh chillies for additional heat.
Reheat over medium heat before garnishing.
salad to accompany it.