Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
1/4 cup olive oil
1 yellow onion, diced
1 cup sweet corn, fresh or frozen
4 cups chicken broth
2 large avocados, peeled and pitted
1 jalapeno, diced
2 teaspoons fresh cilantro, chopped
Salt to taste
1 Roma tomato, diced
2 tablespoons chopped green onions
4 tablespoons sour cream
In a medium saucepan, heat olive oil over medium-low heat. Add onion. Cook until onion is translucent.
Add corn and chicken broth. Bring to a simmer and cook for 10 minutes.
Transfer soup to a blender. Add avocado, jalapeno and cilantro. Puree until smooth.
Salt to taste. Garnish with cilantro, tomatoes, green onions and sour cream.
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