I posted a picture of the soup on Facebook for a friend who also loves it and I got lots of people asking for the recipe, so here it is:
2 Tblsp Vegetable Oil
1/2 a medium onion, minced
2 cloves garlic, minced
1 chipotle chile en adobo sauce, minced
1 Tblsp chili powder
2 tsp salt
6 cups chicken broth
1 cup frozen corn kernels
1 can diced tomatoes
1 whole rotisserie chicken, deboned
cilantro, shredded cheddar cheese, avocado, tortillas, tortilla chips for garnish
Stir-fry together the oil, onion, garlic, chile pepper, chili powder, and salt until onions are soft.
Add the chicken broth, corn and chicken.
let it come to a boil and it is ready to serve!
I think my favorite thing about this recipe is how quick it is and how versatile it is. I LOVE cilantro and cant have too much (as you can see in my picture, I load my bowl up with it).
Tip: the chipotle pepper is where the heat comes from and is the key ingredient to this recipe! I like spicy food so I like to add a little extra splash of the sauce with the pepper. if you are sensitive to heat, just add a little sauce or only do half a pepper. This is the kind I like to buy: