Description
Chipotle mexican grill tortilla soup
source: chef staci raymond, chipotle mexican grill, phoenix, arizona
Ingredients
- Olive Oil
- Sweet Corn
- Onion
- Chicken Broth
- Dried Chipotle Chile
- Chicken Breasts
- Roma Tomatoes
- Avocados
- Limes
- Salt And Pepper
- Corn Tortilla Strips
- Lime
- Sour Cream
- Cilantro
Instructions
- 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