Grilled Chicken Tortilla Soup

 

INGREDIENTS

  • 2 (10 oz) boneless skinless chicken breasts

  • 2 tsp chili powder, divided

  • 2 tsp ground cumin, divided

  • 1 tsp granulated sugar, divided

  • 2 Tbsp olive oil, divided

  • Salt and freshly ground black pepper

  • 2 small ears corn, shucked (or 1 1/2 cups frozen corn)

  • 1 medium yellow onion, diced (1 1/2 cups)

  • 2 jalapenos, seeded and diced

  • 4 cloves garlic, minced (1 1/2 Tbsp)

  • 6 cups chicken broth or stock

  • 1 (14.5 oz) can fire-roasted tomatoes

  • 1 Tbsp fresh lime juice

  • 1/2 cup chopped cilantro

  • 1 large avocado, diced

  • Shredded Mexican blend cheese, sour cream, tortilla strips or chips for serving

 
 

DIRECTIONS

  1. Preheat a grill over medium-high heat to about 450 degrees. In a small bowl whisk together 1 tsp chili powder, 1 tsp cumin, 3/4 tsp salt, 1/4 tsp pepper and 1/4 tsp sugar.

  2. Brush chicken with 1 Tbsp olive oil then season both sides with chili powder mixture. 

  3. Grill about 5 - 6 minutes per side until thickest part of chicken registers 165 degrees. Let rest on cutting board 5 minutes then dice into small cubes.

  4. If using fresh corn cobs, grill shucked corn on medium-high heat, turning every 3 minutes, until slightly charred, about 9 minutes total. Cut corn kernels from cobs.

  5. Heat remaining 1 Tbsp olive oil in a large pot over medium heat. 

  6. Add onion and saute 5 minutes then jalapenos and garlic and saute 2 minutes longer. 

  7. Pour in broth, tomatoes, remaining 1 tsp chili powder, 1 tsp cumin, 3/4 tsp sugar and season with salt and pepper to taste. 

  8. Bring to a light boil over medium-high heat then reduce heat to medium-low, cover and simmer 15 minutes, if using frozen corn add during the last 5 minutes.

  9. Add chicken and corn to soup along with cilantro and lime juice. Add diced avocados to each serving as well as cheese, sour cream and tortilla chips. 

 

Courtesy of cookingclassy.com