• 1 tbs. olive oil
  • ¼ cup shallots, diced
  • 2 carrots, chopped
  • 1 cup corn kernels
  • 8 oz. grilled chicken breast, chopped
  • ½ tsp. chipotle in adobo sauce
  • 3 cups chicken broth
  • Salt and pepper to taste
  • 4 oz. tortilla chips, broken up into bite-sized pieces
  • 2 scallions, chopped for garnish
  • 2 tbs. cilantro, chopped for garnish


In a soup pot, sauté the shallots in the olive oil over medium heat for a few minutes, until tender but not brown.

Add the carrots, corn, chicken, and chipotle in adobo sauce. Stir together and sauté for a minute.

Add the chicken broth, salt, and pepper and simmer the soup for 10 minutes.

Remove the soup from the heat and add the tortilla chips. Stir them into the soup until they have wilted.
Garnish with scallions and cilantro. Serve immediately.

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