Chipotle Mexican Grill Tortilla Soup

By carvalhohm

Ingredients

• 1/4 cup olive oil
• 1 1/2 cups sweet corn kernels
• 1 onion, diced
• 6 cups chicken broth
• 1 dried chipotle chile (optional)
• 2 chicken breasts, grilled and sliced
• 3 Roma tomatoes, peeled, seeded and diced
• 1 large or 2 small avocados, peeled, seeded and cubed
• 2 limes, juiced
• Salt and pepper to taste
• 1/2 pound fried tortilla strips
• 1 lime, cut into 6 wedges
• 1/2 cup sour cream
• 1/2 cup cilantro, chopped, divided

Details

Servings 6
Adapted from recipegoldmine.com

Preparation

Step 1

Heat olive oil in large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minute over low heat. Add tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.

Place one-sixth of tortilla strips in center of six soup bowls; ladle soup around crisps. Garnish with remaining cilantro and sour cream. Serve with wedge of lime.