Chipotle Chicken Soup from Season's Catering

This recipe is from my friend Gabrielle Moes at Season’s Catering. She’s an amazing chef and teacher. Learn more tricks and tips from her at www.seasonscateringca.com or, better yet, hire her to cater your next event.

Enjoy!

2 Tablespoons pure olive oil1 large onion, coarsely chopped

2 large garlic cloves, minced

1 teaspoon salt

¼ teaspoon freshly ground pepper

2 cups canned (in glass) diced tomatoes with their juice

4 cups chicken or turkey stock

2 chipotle chilies in adobo, finely chopped

1 teaspoon dried oregano

2 cups diced cooked turkey (about 1/2 pound)

1 cup corn

¼ cup coarsely chopped cilantro

1 large avocado, diced, for serving

Lime wedges, sour cream and tortilla chips, for serving

Heat the olive oil in a large saucepan. Add the onion, garlic, salt and pepper and cook over moderately low heat, stirring occasionally, until the onion is tender, about 10 minutes.

Add the tomatoes, stock, chipotles and oregano and bring to a boil over moderate heat. Reduce the heat to moderately low and cook until the tomatoes begin to break down and the soup is flavorful, about 10 minutes.

Add the turkey, corn and cilantro and cook just until the turkey is heated through. Ladle the soup into bowls and top with the avocado. Serve lime wedges, sour cream and tortilla chips on the side.