Chipotle Mexican Grill Chicken Tortilla Soup |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Chipotle Mexican Grill Tortilla Soup Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona Ingredients:
1/4 cup olive oil |
1 1/2 cups sweet corn (fresh) |
1 onion, diced |
6 cups chicken broth |
1 dried chipotle chile |
2 chicken breasts, grilled and sliced |
3 roma tomatoes, peeled, seeded and diced |
2 small avocados, peeled, seeded and cubed |
2 limes, juiced |
salt and pepper |
1/2 lb fried corn tortilla strips |
1 lime, cut into 6 wedges |
1/2 cup sour cream |
1/2 cup cilantro, chopped, divided |
Directions:
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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