Vegetarian Avocado and Corn Soup

I love any dish that has avocados in it.  Nothing is more delicious than tender sweet corn with juicy tomatoes, tasty onions, garlic, mild chilies, all in a avocado/vegetable stock/milk base.  Also, it is rather colorful and creamy.

You can serve it warm or cold.  It can feed at least 4-6 hungry people.

1 can of  canned corn, drained
2 ripe avocados (If you love avocados as much as me, add more if you desire; It'll make your soup really creamy and thick)
lime juice
1/2 tbsp of vegetable oil
1 garlic clove, diced
1 small yellow onion, diced
1 tomato, seeded and diced
2 tbsp of canned green chilies
1 can of vegetable broth
2/3 cup of milk
green onion, for garnish
salt and pepper

Also need:
A pan (like pictured)
Food processor
Cutting utensil
Stirring utensil

Mash the avocados, mixing in some lime juice, and set it aside.

Saute the canned corn, diced tomatoes, diced onions, diced garlic clove, and green chilies with some vegetable oil until nice and tender. It will take 3 minutes.

Take the pan off of the heat.  Take the stirring utensil, scoop up 2/3rds (or half if you like a chunky soup), and place into the food processor.  Place the mashed avocados in the food processor as well.

This is the fun part.  Blend until it is mixed/smooth.  It will look like some strange slime at this part.

Empty the strange goop back in the pan with the saved veggies. Add the can of vegetable broth and 2/3 cup of milk. Mix until blended.  Heat for 3-4 minutes until hot.

Taste your concoction.  Add salt and pepper if you want.  Chop up some green onions with scissors and sprinkle.  Serve warm or cold and can feed at least 4-6 people.