Mexican Chipotle Chicken Soup - cooking recipe

Ingredients

1 chicken breast, boneless and skinless
1 tablespoon canola oil
1 onion, cut into large chunks
1 garlic clove, chopped
1 tablespoon chipotle pepper, in adobo sauce, minced (seeds left in for extra heat)
3 cups chopped tomatoes, canned and their liquid
3 cups chicken stock
1 cup corn kernel
1/2 cup cilantro, chopped
1 avocado, diced
4 tortillas, fried until brown and cut into strips
1 teaspoon salt
2 teaspoons pepper

Preparation

Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
Add the diced avocado and bring back to a boil. Remove from the heat.
To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.