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Chipotle Mexican Grill Chicken Tortilla Soup

  • 50minutes
  • 401calories

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Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 1/2 cups sweet corn (fresh)

  3. 1 onion , diced

  4. 6 cups chicken broth

  5. 1 dried chipotle chile

  6. 2 chicken breasts , grilled and sliced

  7. 3 roma tomatoes , peeled, seeded and diced

  8. 2 small avocados , peeled, seeded and cubed

  9. 2 limes , juiced salt and pepper

  10. 1/2 lb fried corn tortilla strips

  11. 1 lime , cut into 6 wedges

  12. 1/2 cup sour cream

  13. 1/2 cup cilantro , chopped, divided

Instructions Jump to Ingredients ↑

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

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

  3. This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed. ?

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