I am LOVING Jeff's running magazine this month as the recipes are to die for. Might have to see what other ones we can find as the first 2 have been a hit with me :) This soup has a bit of kick to it but is just awesome!!!
2/3 cup low fat. low sodium chicken broth
1 cup canned, diced fire-roasted tomatoes
2 chipotle chiles in adobo sauce, chopped fine
2/3 cup store-bought hot fresh salsa
1/2 cup fresh or frozen corn kernels
1 cup cooked skinless chicken breast
salt & freshly ground black pepper
1/3 ripe hass avocado, sliced
1/3 cup chopped fresh cilantro
Combine chicken broth, tomatoes, chiles, salsa and corn in a medium saucepan. Bring to a boil over high heat. Turn the heat to me-low and simmer for eight minutes. Shred the chicken and stir into the soup. Season with salt and pepper. Chill in the refrigerator if serving cold. Top with avocado, cilantro and tortilla strips.
** When Jeff made this he grilled our chicken on the bbq, just used regular tomatoes and added the cilantro right in the soup. I had some sour cream and nachos with mine. AMAZING!!!! I must make sure I have avocado in the house next time......