Traditionally this soup is made with shredded chicken – by all means make it with chicken if you would prefer! I decided to make it with left over turkey and the results were very satisfying! Here is what you are going to need for this:
Heat 2 tablespoons olive oil in a large pot. Add the onions and cook, stirring occasionally, for 5 to 6 minutes. Add the garlic and mix well. Cook for 1 minute. Add the tomatoes, with their juice, and cook for 15 minutes. Blend the cooked tomatoes.
Add the cumin, oregano and chipotle to the tomatoes. Add the chicken stock and the tomato paste. Dissolve the tomato paste well. Add the corn. Bring to a boil and cook for 20 to 25 minutes. Add the shredded meat and cook for 5 minutes until heated through. Ladle the soup into bowls and garnish with
the cilantro, scallions, avocado, cheese and chips. Serve with lime wedges on the side. Enjoy!