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    Tortilla Soup


    Source of Recipe


    Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona

    Recipe Link: http://azfamily.com/

    List of Ingredients




    1/4 cup olive oil
    1 1/2 cups sweet corn kernels
    1 onion, diced
    6 cups chicken broth
    1 dried chipotle chile (optional)
    2 chicken breasts, grilled and sliced
    3 Roma tomatoes, peeled, seeded and diced
    1 large or 2 small avocados, peeled, seeded and cubed
    2 limes, juiced
    Salt and pepper to taste
    1/2 pound fried tortilla strips
    1 lime, cut into 6 wedges
    1/2 cup sour cream
    1/2 cup cilantro, chopped, divided

    Recipe



    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 minute 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.

    Yield: 6 servings

 

 

 

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