Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona - azfamily.com

1/4 cup olive oil
1 1/2 cups sweet corn kernels
1 onion, diced
6 cups chicken broth
1 dried chipotle chile (optional)
2 chicken breasts, grilled and sliced
3 Roma tomatoes, peeled, seeded and diced
1 large or 2 small avocados, peeled, seeded and cubed
2 limes, juiced
Salt and pepper to taste
1/2 pound fried tortilla strips
1 lime, cut into 6 wedges
1/2 cup sour cream
1/2 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 minute 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.

Yield: 6 servings