Chipotle Mexican Grill Chicken Tortilla Soup

środa, 29 stycznia 2014

Chipotle Mexican Grill Chicken Tortilla Soup

Time: 50 mins

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.

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