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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
corn	1 1/2	cups	sweet	187.05	40.6725	7.1122	2.9362
onion	1		diced	64.0	14.944	1.76	0.16
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
chipotle chile	1		dried	-	-	-	-
chicken breast	2		grilled sliced	1560.3596	0.0	189.1482	83.9147
rom tomato	3		peeled seeded diced	-	-	-	-
avocado	2		peeled seeded cubed	-	-	-	-
lime	2		juiced	2.5208	0.8490000000000001	0.0423	0.0071
salt pepper				-	-	-	-
corn tortilla strip	1/2		fried	-	-	-	-
lime	1		cut	-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
cilantro	1/2	cup	chopped divided	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.