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Playing Corn and Chipotle Tortilla Soup


  • 2 tablespoons vegetable, corn or olive oil
  • 4 slices smoky lean bacon, chopped (optional)
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 to 3 ribs celery with leafy tops, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 cups organic defrosted corn kernels or 2 fresh ears of corn, cut into 1-inch chunks, cob and all
  • 2 tablespoons fresh thyme, finely chopped
  • 1 bay leaf
  • 1 round tablespoon Old Bay seasoning
  • 2 tablespoons seeded and pured chipotle in adobo sauce
  • 1 14-ounce can petite diced tomatoes
  • 1 quart chicken stock
  • Salt and pepper
  • 2 cups lightly crushed blue corn tortilla chips, such as unsalted Xochitl brand
  • Shredded Monterey Jack or Pepper Jack cheese
  • Diced avocado
  • Lime wedges
  • Chopped cilantro or parsley




Heat oil in a soup pot over medium-high heat. Add bacon, if using, and lightly brown. Add onions, garlic, celery, bell pepper and corn. Season with thyme, bay and Old Bay, and cook to soften, 10-12 minutes, stirring occasionally. Add chipotle, tomatoes and stock and simmer together a few minutes. Season with salt and pepper to taste.



To serve, divide tortilla chips among four soup bowls. Top with cheese, avocado and a squeeze of lime then ladle in soup and garnish with cilantro or parsley.