Chipotle Mexican Grill Chicken Tortilla Soup

Name: Chipotle Mexican Grill Chicken Tortilla Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
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

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Recipe by katie in the UP

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

READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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