Directions:
- 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.
- 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.
- This is the exact recipe - I prefer to put avacado in just before serving - so it is not warmed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.82 Kcal (1582 kJ) | ||
| Calories from fat | 214.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 37% | |
|---|---|---|---|
| Cholesterol | 8.76mg | 3% | |
| Sodium | 931.21mg | 39% | |
| Potassium | 873.8mg | 19% | |
| Total Carbs | 38.64g | 13% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 9.45g | 38% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 41.6mg | 69% | |
| Iron | 1.8mg | 10% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 76.53 Kcal (320 kJ) | ||
| Calories from fat | 43.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 37% | |
|---|---|---|---|
| Cholesterol | 1.77mg | 3% | |
| Sodium | 188.62mg | 39% | |
| Potassium | 176.99mg | 19% | |
| Total Carbs | 7.83g | 13% | |
| Sugars | 1.13g | 22% | |
| Dietary Fiber | 1.91g | 38% | |
| Protein | 1.43g | 14% | |
| Vitamin C | 8.4mg | 69% | |
| Iron | 0.4mg | 10% | |
| Calcium | 20.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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