Mexican Chili Soup
|Chicken stock||6 Cup (96 tbs)|
|Lean pork||1⁄3 Pound, diced|
|Diced onion||1⁄2 Cup (8 tbs)|
|Corn kernels||1⁄2 Cup (8 tbs)|
|Jalapeno chili pepper||1 , seeded and minced|
|Sliced zucchini||1 Cup (16 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Ripe avocado||1 , cut into balls / cubes|
|Grated parmesan cheese||1 Tablespoon|
Combine all ingredients, except avocado and cheese, and simmer, covered, 30 minutes.
Adjust seasonings to taste with salt and pepper.
Just before serving add avocado balls.
Pass grated Parmesan cheese.