Mexican Chipotle Chicken Soup

• 1 chicken breast, boneless and skinless
• 1 tablespoon canola oil
• 1 onion, cut into large chunks
• 1 garlic clove, chopped
• 1 tablespoon chipotle pepper, in adobo sauce, minced (seeds left in for extra heat)
• 3 cups chopped tomatoes, canned and their liquid
• 3 cups chicken stock
• 1 cup corn kernel
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 4 tortillas, fried until brown and cut into strips
• 1 teaspoon salt
• 2 teaspoons pepper

1. Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
2. Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
3. Add the diced avocado and bring back to a boil. Remove from the heat.
4. To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.

chicken, canola oil, onion, garlic, pepper, tomatoes, chicken stock, corn kernel, cilantro, avocado, tortillas, salt, pepper

Taken from www.food.com/recipe/mexican-chipotle-chicken-soup-445776 (may not work)