Mexican Soup with Corn and Avocado

Drain the corn. Peel the onion and garlic and finely chop. Place in a saucepan with the broth and tomato juice and bring to a boil. Seed the chile pepper if desired and remove the membranes, chop, add to the soup. Add the corn and cook until heated through. Meanwhile, cook the vermicelli in plenty of boiling salted water until al dente. Remove the chicken meat from the bones, tear into small pieces, add to the soup and heat thoroughly.

Cut the avocado in half, remove the pit, peel, cut into cubes and mix with a little lemon juice. Season the soup with salt and pepper. Place the avocado cubes and the noodles in bowls to add to taste. Serve with parsley and flatbread.