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Chipotle Mexican Grill Chicken Tortilla Soup

14 cup olive oil
1 12 cups sweet corn (fresh)
1 onion, diced
6 cups chicken broth
1 dried chipotle chile
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
12 lb fried corn tortilla strips
1 lime, cut into 6 wedges
12 cup sour cream
12 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 avacado in just before serving -- so it is not warmed.

Source: www.food.com