Mexican Chicken, Corn & Chipotle Soup

• 3 tablespoons cumin
• 1 lb chicken breast, cubed (boned and skinned)
• 4 tablespoons olive oil
• 1 quart chicken broth
• 1 (15 1/2 ounce) candrained sweet corn
• 1 (15 1/2 ounce) can chopped tomatoes, drained
• 3 tablespoons chopped fresh cilantro
• 3 -5 dried chipotle peppers, I use 1/2 tsp to 1 tsp powdered (depending on taste)
• 1 cup yellow onion, coarsely chopped
• 1 lime
• salt
• shrimp (optional)
• 2 shots tequila (optional)
• 1 avocado
• 14 cup shredded cheddar cheese
• lime tortilla chips

1. In bowl toss cubed chicken in with cumin.
2. Heat olive oil over medium heat in large pot.
3. Add chicken and onions and cook until chicken is done.
4. Add remaining ingredients and bring to a boil, lower heat to simmer and cover for 15 minutes to 2 hours (The longer the better).
5. Add shrimp for last 5 minutes.
6. Remove peppers (that should be floating on top).
7. Serve with diced avocados, shredded cheddar cheese, and lime tortilla chips.

cumin, chicken breast, olive oil, chicken broth, candrained sweet corn, tomatoes, fresh cilantro, peppers, yellow onion, lime, salt, shrimp, shots tequila, avocado, cheddar cheese, lime tortilla chips

Taken from www.food.com/recipe/mexican-chicken-corn-chipotle-soup-331617 (may not work)