Shrimp and Avocado Fiesta Soup

20 Jul


12 ounces pre-cooked shrimp, tails off

1 cup salsa

1 cup chicken stock

2 ears corn on the cob

1 large or 2  small tomatoes, chopped (or substitute one can diced tomatoes)

chopped fresh cilantro, to taste

1 avocado

Cut corn off cob, and cook in pan sprayed with pam for about 3 minutes.  If using fresh tomatoes, add to corn and cook two minutes more.  Add salsa and chicken stock and heat through.  Add cilantro and shrimp and heat through.  Place in bowls, and top with chopped avocado and a dollop of sour cream (or greek yogurt works fine.)  4 GENEROUS SERVINGS, approx. 225 calories each

VARIATIONS:  Omit shrimp and add shredded chicken.  Omit shrimp and chicken and add beans of choice for a vegetarian version.


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