Recipe for cooking chipotle mexican grill tortilla soup

Soups for Salads :: Copy-Cat Soups

Chipotle Mexican Grill Tortilla Soup

Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona - azfamily.com

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

Heat extra virgin olive oil in a lrg. stockpot or saucepan over med. heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 min. over low heat. Add the tomatoes, avocado, lime juice, 1/4 C. 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