Directions
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Step 1
Poach
Chicken Breasts (8 oz)
in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.
Step 2
Heat the
Corn Oil (3 Tbsp)
in a large pot and sauté the
Onions (2 1/2 cups)
until starting to caramelize, then add the
Garlic (1 1/2 cloves)
and stir briefly.
Step 3
Add the
Tomatoes (2 1/2 cups)
and
Chipotle Peppers in Adobo Sauce (2)
. Stir for 1-2 minutes before adding the
White Wine (1/2 cup)
,
Chicken Stock (16 cups)
,
Lime Juice (2 Tbsp)
,
Salt (1 Tbsp)
, and pepper.
Step 4
Add
Carrots (2)
and cook for 10 minutes.
Step 5
Then add
Zucchini (2)
and cook for an additional 10 minutes. Slice kernels off the
Corn (2)
and add to soup.
Step 6
Divide shredded chicken between bowls. Ladle soup over chicken, and top with
Avocados (2)
,
Tortilla Chips (to taste)
,
Fresh Cilantro (to taste)
, and
Queso Fresco (1 cup)
.
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