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Roasted Corn and Chicken Stew

Description Recipe

Also known as "We Just Had A Huge Barbeque on Saturday, What Will I Do With All The Leftovers” Soup.

3
or 4 cups of guacamole, ( or 4 avocados, diced or mashed + 4 tomatoes, diced + 1 red onion, diced, 2 jalapenos, diced+ Juice of half a lemon and one lime + Salt, pepper)
3
cups diced or shredded leftover chicken
5
ears of corn, roasted on the grill and kernels cut off
2
or 3 cups tomato sauce
3
cups chicken broth, or more for a more liquidy soup
Fresh cilantro, diced
1
large or 5 baby carrots, diced
Quarter of a large yellow onion, diced
Salt and pepper to taste

– In a large pot, sautee the diced onion and carrot until soft.
– Add the guacamole, corn, tomato sauce, and chicken broth. Stir well.
– Let the soup simmer for 5 minutes while you dice or shred the leftover barbequed chicken
– Add the cilantro and diced or shredded chicken, let it simmer until warmed through.

For an easy garnish, cut up some garlic bread into cubes and pan-toast it with some olive oil until browned all over.