Ingredients
1 Rotisserie Chicken (around 5 or 6 cups of chicken)
2 Cups fire roasted corn (I use Trader Joes)
1 Medium onion, chopped
1 Bay leaf
3-4 Cloves garlic, pealed
2-3 Jalapenos rough chopped (I remove seeds)
12 Cups chicken broth
2 16 oz Cans fire roasted (this is critical) tomatoes
6 Limes (4 for juice 2 for garnish)
4 Tablespoons olive oil
Chipotle powder to taste (I start with just a pinch)
Sea salt and ground black pepper to taste
1 Bag of Donkey Chips (or your favorite tortilla chip)
Preparation
In a large stock pot, saute onion in oil and a dash of chipotle powder, a dash of sea salt and dash of ground black pepper until translucent. Add tomatoes, garlic, broth, jalapenos, bay leaf, 1/4 teaspoon sea salt, 1/8 teaspoon ground black pepper and the juice of 4 limes and the zest of 2 limes. Simmer until jalapenos and garlic are soft. Remove bay leaf. Blend with a submersion blender until smooth. Add corn. Remove the chicken from the bones,shred/dice and add. Serve with tortilla chips (I use Donkey Chips, they stand up to the soup). Use shredded cheese, cilantro, avocado/guac, sour cream, and/or black beans for garnish.
