- 2 Tbsp (30 mL) canola oil
- 2 clove garlic, sliced
- 1 red onion, chopped
- 2 chipotle peppers with sauce
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) smoked paprika
- 1/2 tsp (2 mL) EACH sea salt and pepper
- 1 Tbsp (15 mL) dried oregano
- 5 cups (1.25 L) chicken stock
- 1 can (796 mL) whole tomatoes
- 2-3 cups (500-700 mL) cooked shredded chicken
- 1 cup (250 mL) corn niblets
- 2 avocados
- 2 Tbsp (30 mL) lime juice
- 1 1/2 cups (375 mL) shredded Monterey Jack cheese
- 2 cups (250 mL) packaged tortilla strips*
- 1/2 cup (125 mL) sour cream
- fresh cilantro
- lime wedges
- 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, 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.