Mexican Chipotle Chicken Soup

Submitted by Gourmand

"Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would "improve" it. This soup is great for a chilly night's dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease according to your taste This makes enough for 2 hungry people or 4 for a first course."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 chicken breast, boneless and skinless
• 1 tablespoon canola oil
• 1 onion, cut into large chunks
• 1 garlic clove, chopped
• 1 tablespoon chipotle pepper, in adobo sauce, minced (seeds left in for extra heat)
• 3 cups chopped tomatoes, canned and their liquid
• 3 cups chicken stock
• 1 cup corn kernel
• 1⁄2 cup cilantro, chopped
• 1 avocado, diced
• 4 tortillas, fried until brown and cut into strips
• 1 teaspoon salt
• 2 teaspoons pepper

directions

1. Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
2. Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
3. Add the diced avocado and bring back to a boil. Remove from the heat.
4. To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.