Ingredients

1 dried chipotle pepper

1/2 cup hot water

1 tablespoon vegetable oil

1 large onion chopped

3 garlic cloves, minced

1 teaspoon chili powder

1 (28-oz) can diced tomatoes

4 (5-6-inch) corn tortillas

2 medium boneless skinless chicken breast halves

or

3 boneless skinless chicken thighs

4 cups chicken broth

1 cup frozen corn kernels, thawed

salt to taste

1 avocado, diced

1/4 cup chopped cilantro leaves

Preparation

  1. Soften dried chipotle pepper in hot water in small bowl 10 minutes, until soft. Remove veins, stem, and seeds from chili; coarsely chop. Reserve soaking liquid.

  2. Heat oil in heavy pot over medium heat until hot. Add onion; cook 5 to 6 minutes or until softened but not browned, stirring frequently. Add garlic and chili powder; cook and stir 1 minute. Place onion mixture, chipotle pepper and the reserved soaking liquid in food processor; process until pureed.

  3. Return pureed mixture same pot. Adjust heat to medium-high and stir in tomatoes, chicken broth, and chicken breasts or thighs; bring to a boil. Reduce heat to medium; simmer 10 minutes or until chicken is no longer pink in center. Carefully remove chicken and cool on a plate; when cool enough to handle, shred.

  4. While chicken cools, use kitchen shears to cut stacked tortillas in half, and then into 1/2-inch strips.

  5. Add shredded chicken, corn, and tortilla strips to soup; simmer 1 minute. Taste for salt. Serve soup garnished with avocado and cilantro.