- 2 Chilean Hass avocados
- 1 (14 ounce) can chicken broth, reduced sodium
- 1 tablespoon lime juice
- 1 (14.5 ounce) can corn kernels
- Cilantro, mint or basil leaves for garnish
Cut avocados in half, remove pit, and peel. Put avocado into blender. Add broth, lime juice and salt. Blend until smooth. Pour into medium saucepan. Stir in corn. Heat over medium-high heat until just steaming. Garnish with your choice of fresh herbs. Season to taste with salt and pepper.