Summary: New to chipotle chili powder? You can find it at Target and other supermarkets. It looks like the standard variety but is made from dried, smoked jalapeno peppers (no wonder I’m a fan!). It lends an authentic, Mexican touch to soups, stews and chillis. But you can substitute regular chili powder for a less smoky flavor.
- 1/4 cup olive oil
- 1 1/2 cups sweet corn (fresh or frozen)
- 1 onion, diced
- 6 cups chicken broth
- 1 dried chipotle chile or chipotle chili powder
- 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
- 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 avocados in just before serving — so it is not warmed.
Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Recipe and Photo Courtesy of Food.com