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1
Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan.
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2
Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper.
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3
Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
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4
While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine.
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5
If you dont have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you dont feel like doing it anymore.
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6
They might not be ground as fine as they would be in the machine, but it wont matter in the end.
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7
You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly.
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8
Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes.
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9
Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
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10
While the soup is cooking, prepare the salsa salad.
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11
To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper.
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12
In a slow steady stream whisk in the remaining 3 tablespoons of EVOO.
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13
Reserve the dressing.
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14
Cut all around the circumference of the avocados, lengthwise and down to the pit.
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15
Twist and separate the halved fruit.
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16
Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl.
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17
Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion.
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18
Pour the dressing over the salad and toss it to coat and combine.
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19
If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking.
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20
Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it.
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21
Add the parsley and serve the soup with the salsa salad alongside.
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22
Garnish each bowl of soup with a chip or two.
