Chipotle Mexican Grill Chicken Tortilla Soup

• 1/4 cup olive oil
• 1 1/2 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
• 1/2 lb fried corn tortilla strips
• 1 lime, cut into 6 wedges
• 1/2 cup sour cream
• 1/2 cup cilantro, chopped, divided

1. 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.
2. 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.
3. This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed.

olive oil, sweet corn, onion, chicken broth, chile, chicken breasts, roma tomatoes, avocados, salt, tortilla strips, lime, sour cream, cilantro

Taken from www.food.com/recipe/chipotle-mexican-grill-chicken-tortilla-soup-117972 (may not work)