Preparation Time: 15 minutes
Cook Time: 45 Minutes
Cut: Cooked Chicken
2 Tbsp (30 ml) canola oil
2 clove garlic, sliced
1 red onion, chopped
2 canned chiptle peppers with sauce
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) smoked paprika
1/2 tsp (2.5 ml) EACH sea salt and pepper
5 cups (1.1 L)chicken stock
1 can whole tomatoes (796 mL)
1 Tbsp (15 ml) dried oregano
2-3 (500- 750 ml) cups cooked shredded chicken
1 cup (250 ml) corn niblets
2 Tbsp (30 ml) lime juice
1 1/2 cups (375 ml) shredded Monterey Jack cheese
2 cups (500 ml) packaged tortilla strips*
1/2 cup (125 ml) sour cream or creme fraiche
Tip: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. 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.
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.