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Corn and Chipotle Tortilla Soup
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Ingredients
- 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
Fixins
- Shredded Monterey Jack or Pepper Jack cheese
- Diced avocado
- Lime wedges
- Chopped cilantro or parsley
Preparation
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.