Corn And Green Chile Soup With Tomato- Avocado Salad

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1 tablespoon olive oil

1 medium onion, chopped

3 cans (11 ounces each) corn, drained

2 1/2 cups water

2 cups reduced-sodium, fat-free chicken broth

1 can (4.25 ounces) chopped mild green chiles, undrained

1/2 teaspoon dried oregano

3/4 teaspoon ground black pepper


1 ripe medium avocado, pitted, peeled, and cut into small chunks

2 medium tomatoes, diced

3 scallions, thinly sliced

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