Chipotle Mexican Grill Chicken Tortilla Soup

Submitted by katie in the UP

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

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 6

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.

Reviews

[kolibri]

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!