2 tbsps canola oil
2 clove garlic, sliced
1 red onion, chopped
2 canned chiptle peppers with sauce
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp EACH sea salt and pepper
5 cups chicken stock
1 can whole tomatoes (796 mL)
1 tbsp dried oregano
2-3 cups cooked shredded chicken
1 cup corn niblets
2 tbsps lime juice
1 1/2 cups shredded Monterey Jack cheese
2 cups packaged tortilla strips*
1/2 cup sour cream or creme fraiche
Heat the oil in a large pot over medium heat. Add garlic and onion; stir cook until onion is softened. Add chipotle peppers and sauce, cumin, paprika, salt and pepper; stir cook for 2 minutes.
Add in chicken stock, tomatoes and oregano. Partially cover pot and bring to a boil. Reduce heat and simmer 40 minutes.
Remove soup from heat. Using a hand blender, puree the soup. Return to the heat.
Stir in chicken and corn; cook until chicken is hot.
Peel and pit avocados. Dice and toss with lime juice.
Pour soup into 4 large bowls (or 6 smaller bowls). Top with avocado, tortilla strips, cheese, sour cream or creme fraiche, cilantro and lime wedges.
* Packaged tortilla strips are often sold as a garnish for salads so look for them in the produce section. Tortilla chips can be used instead.
Tip: This soup can be doubled or tripled. Freeze the extra broth (without the chicken and corn) and you’ll have a head start for another meal.
Variation: Use 2 cobs of fresh corn instead of corn niblets. Grill the cobs on all sides until grill marks appear. Slice the niblets off the cobs and add to the soup.