1 medium onion, diced
3 garlic cloves, minced
2-3 T picked jalapeno
4 large avocados, peeled, pit removed
Juice and zest of 2 limes
1 can light coconut milk
2 t ground cumin
1 T coconut oil
Ground black pepper, or to taste
4 cups lite/low sodium chicken broth
1.5 C corn (I only had frozen, fresh would be even better)
2 boneless roasted chicken breasts (from our local grocery store, they happened to be honey-mustard, which worked well), shredded
5 corn tortillas cut into small cubes or strips
Cotija or lite feta cheese, crumbled
Heat a coconut oil in a sauté pan over medium-high heat; add garlic and onions until starting to brown and soften. Add the pickled jalapeno and cook for a few more minutes. Remove and let cool. When cool place in a blender. Add avocados, lime zest and juice, coconut milk, cumin and 2 cups of the chicken broth. Blend until smooth.
Pour the avocado puree into a pot; add the rest of the chicken broth and heat on medium. Bring to a simmer. Add in the corn and the shredded chicken. Turn heat to low and cover. Heat oven to 325; place tortillas on a cookie sheet and put in oven. Bake until crispy, about 8-10 minutes. Remove from the oven. Serve the chowder in bowls sprinkled with the cheese, tortillas and cilantro.
From www.pineappleandcoconut.com/ with a few modifications.