I have a Mexican tortilla soup that may work for you....

6 cups massal chicken stock (its a vegan recipe)
1 tin crushed tomatos
1 clove garlic crushed
2 tsp ground cumin
2 tbsp fresh cilantro chopped (for garnish)
1 corn cob with corn cut off (or you could put 1/2 cup corn kernels)
1 avocado cut into small sizes
organic plain corn chips
sour cream
**If you would like a bit of kick spice wise, add two dashes of tabasco sauce in, or 1/2 jalepeno chopped finely minus seeds**


In a big soup pot or slow cooker... put in stock, tin of tomatoes, garlic, cumin and corn. If in a soup pot, bring to a boil and turn to low for 15-20 minutes, add spice i.e. jalapeno or tabasco sauce in the last 5 minutes. To serve: put some of the avocado in the bottom of the bowl, pour over soup, put a tbsp of sour cream in as a dollop and DONT STIR IN! sprinkle the top with corn chips and cilantro. Serve with warmed tortillas.