Ingredients
2chicken breast,(10 oz), boneless skinless
2tspchili powder,divided
2tspground cumin,divided
1tspgranulated sugar,divided
2tbspolive oil
salt and freshly ground black pepper
2smallears corn,(or 1½ cups frozen corn), shucked
1mediumyellow onion,(½ cups), diced
2jalapeños,seeded and diced
4clovesgarlic,(1½ tbsp), minced
6cupschicken broth,or stock
1canfire roasted tomatoes,(14½ oz)
1tbspfresh lime juice
½cupcilantro,Chopped
1largeavocado,diced
Mexican blend cheese,Shredded
sour cream
tortilla strips,or chips
Preparation
Preheat a grill over medium-high heat to about 450 degrees F. In a small bowl whisk together 1 teaspooon chili powder, 1 tsp cumin, ¾ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon sugar.
Brush chicken with 1 tablespoon olive oil then season both sides with chili powder mixture.
Grill about for about 5 to 6 minutes per side until thickest part of chicken registers 165 degrees F. Let rest on cutting board for 5 minutes then dice into small cubes.
If using fresh corn cobs, grill shucked corn on medium-high heat, turning every 3 minutes, until slightly charred. Cut corn kernels from cobs.
Heat remaining olive oil in a large pot over medium heat.
Add onion and saute for 5 minutes then add jalapenos and garlic and saute for 2 minutes longer.
Pour in broth, tomatoes, remaining chili powder, cumin, sugar and season with salt and pepper to taste.
Bring to a light boil over medium-high heat then reduce heat to medium-low, cover and simmer 15 minutes. If using frozen corn, add during the last 5 minutes.
Add chicken and corn to soup along with cilantro and lime juice. Add diced avocados to each serving as well as cheese, sour cream and tortilla chips.
