Fire Roasted Chicken Tortilla Soup

• 1 Rotisserie Chicken (around 5 or 6 cups of chicken)
• 2 Cups fire roasted corn (I use Trader Joes)
• 1 Medium onion, chopped
• 1 Bay leaf
• 3-4 Cloves garlic, pealed
• 2-3 Jalapenos rough chopped (I remove seeds)
• 12 Cups chicken broth
• 2 16 oz Cans fire roasted (this is critical) tomatoes
• 6 Limes (4 for juice 2 for garnish)
• 4 Tablespoons olive oil
• Chipotle powder to taste (I start with just a pinch)
• Sea salt and ground black pepper to taste
• 1 Bag of Donkey Chips (or your favorite tortilla chip)

1. In a large stock pot, saute onion in oil and a dash of chipotle powder, a dash of sea salt and dash of ground black pepper until translucent.
2. Add tomatoes, garlic, broth, jalapenos, bay leaf, 1/4 teaspoon sea salt, 1/8 teaspoon ground black pepper and the juice of 4 limes and the zest of 2 limes.
3. Simmer until jalapenos and garlic are soft.
4. Remove bay leaf.
5. Blend with a submersion blender until smooth.
6. Add corn.
7. Remove the chicken from the bones,shred/dice and add.
8. Serve with tortilla chips (I use Donkey Chips, they stand up to the soup).
9. Use shredded cheese, cilantro, avocado/guac, sour cream, and/or black beans for garnish.

rotisserie chicken, fire roasted corn, onion, bay leaf, garlic, chicken broth, fire, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/fire-roasted-chicken-tortilla-soup-50190557 (may not work)