---

Home | Recipe Search | Best Of | Dictionary | E-mail | About

---

Chipotle Tortilla Soup viewed 13364 times Categories: Contest Winners, Meatless Dishes, Mexican Cuisine, Soups, Vegetarian Dishes
	Change Style:	standard printer ready cheesy blue fork
	1 servings 2 servings 3 servings 4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings 14 servings 15 servings 16 servings 17 servings 18 servings 19 servings 20 servings 21 servings 22 servings 23 servings 24 servings 25 servings 26 servings 27 servings 28 servings 29 servings 30 servings 31 servings 32 servings 33 servings 34 servings 35 servings 36 servings 37 servings 38 servings 39 servings 40 servings
Total Time: 25 min. Preparation Time: 20 min. Simmering Time: 5 min.

Heat oil over medium-high heat, add onions and cook, stirring, 2 minutes. Add garlic, reduce heat to medium-low and continue cooking, covered, 10 minutes.

While onions and garlic cook, roast corn in dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut kernels from cob and set aside.

Add tomato paste and chipotle to onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add vegetable broth and bring to boil. Simmer 5 minutes.

While soup simmers, chop avocado.

Purée soup in blender. Divide cheese, avocado, cilantro, corn and tortilla strips among four bowls and ladle soup over top.