Chipotle Mexican Grill Tortilla Soup

Yield: 6 servings

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

Instructions

1. Heat olive oil in a large stockpot or saucepan over medium heat.
2. Add corn and onion; cook until lightly caramelized.
3. Add chicken broth and chipotle chile; let simmer 20 minute over low heat.
4. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro.
5. Season with salt and pepper.
6. Remove and discard the chipotle chile.
7. Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps.
8. Garnish with remaining cilantro and sour cream.
9. Serve with a wedge of lime.

Attribution

Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona - azfamily.com