Chef/Joey Quebedeaux Manager of Piggly Wiggly South

Award Winning Chicken Avacado Tortilla Soup

Award Winning Chicken Avacado Tortilla Soup

• 8 cups Water
• 5 Chicken Bouillon cubes
• 2 cups Cajun or Creole seasoning blend
• 1 can whole Kernel Corn, drained
• 1 can sliced Carrot, drained
• 1 can cut green beans, drained
• 4 bay leaves
• 2 potatoes, preferably Yukon Gold, sliced
• 2 Avocados, cubed
• 2 chicken breast, cubed
• Dash of cumin
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• Jalapeno cheese, for topping
• Tortilla chips, for topping

Method:
In a soup pot, combine water, bouillon cubes, seasoning blend, carrots, corn, green beans, bay leaves, salt and pepper and bring to a boil.
Add potatoes, in the meantime, season chicken breast with cumin, salt and pepper and grill for about 15 minutes.
Add basil, Simmer another 20 minutes, until potatoes are cooked. Add avocadoes and all to simmer one minute more.
Serve in bowl, topped with tortilla chips and cheese.