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Chipotle Mexican Grill Tortilla Soup



  • 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


  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.

Yield: 6 servings

Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona -


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