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1
Add 1 tbsp of olive oil to your soup pot, let heat on medium heat for about 3 minutes prior to adding chicken.
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2
Salt and pepper chicken breasts.
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3
I like to cut the cooking time down, so I slice my chicken in half to thin it out.
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4
Sprinkle with cumin on both sides and add chicken to the pan.
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5
Cook until both sides are golden brown (chicken does not need to fully cook on the inside because it will be added to hot broth.
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6
).
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7
Remove the chicken from the pan and set aside for at least 10 minutes to cool prior to cutting in thin slices.
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8
Cut up celery, bell pepper, onion and jalapeno and add to the pan on medium heat.
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9
Let this cook for about 5 minutes prior to adding the corn.
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10
Cut the corn off the cobb and add to the hot pan.
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11
Let all veggies cook for 10 minutes on medium heat.
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12
Chop up the two chipotle peppers and add to the pan with the one teaspoon of the sauce that covers the peppers.
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13
Let cook for two minutes prior to adding the can of crushed tomatoes.
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14
Let this all simmer together for 2 minutes and then add the box of chicken broth.
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15
Add in 2 tbsps of the chopped cilantro and let soup boil for about 3 minutes.
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16
Bring soup down to a simmer for about 20 minutes to let the flavors melt together.
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17
Serve by garnishing with the remainder of cilantro and an avocado slice.
