Avocado Corn Soup

Prepare yourself for just about the easiest recipe you will ever make. Seriously. I found this recipe on the avocado bag we picked up from Costco (Costco is everything). I made this avocado soup in the middle of one of our many snow storms this year and it was perfect.  And even though this seems like more of a fall and winter soup recipe, it's still light enough to enjoy when the weather get warmer too, plus avocados, duh.

Avocado Corn Soup

Ingredients:
2 Ripe Avocados
1 Can Corn Kernels
14 oz Chicken Broth
1-2 Tbsp Lime Juice
1 Red Pepper, diced (optional)
Cilantro for Garnish (optional)

Directions:
Cut the avocados in half, remove the pit, and scoop out the avocado with a spoon. Set aside. If you're going to use red pepper, dice into pieces a little bigger than the size of a corn kernel. Drain the corn and saute with the red pepper an skillet for a about 5 minutes. Place the avocados, broth, and lime juice in a blender and blend until smooth. Pour the mixture into a medium sized pot and add the corn and red pepper. Heat over medium heat until thoroughly steamed. Season to taste with salt and pepper. Serve with tortilla chips and cilantro for garnish if you choose. That's it!

* The original recipe didn't call for red pepper so if you decide not to use red pepper don't worry about sauteing the corn. I just decided to saute the kernels with the pepper to give it a roasted crispy taste.