Chipotle Mexican Grill Chicken Tortilla Soup

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

• Ready In: 50 mins
• 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.