Chipotle Mexican Grill Chicken Tortilla Soup

Total Time
50mins
Prep 30 mins
Cook 20 mins

Chipotle Mexican Grill Tortilla Soup Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona

Ingredients Nutrition

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.
Most Helpful

5 5

Very different soup - the lime makes is a bit tangy, and the chipotle makes it slightly spicy. Together it's a wonderful mix of flavours - would be easily "fancy" enough to serve to guests, but warming and unfussy to serve on a cold winter's night. Excellent find Katie!