Recipe: Southwest Grilled Chicken Soup

From chef Nathan Wright at Green Mountain at Fox Run

Makes 4 servings

Grilled chicken

12 oz. boneless skinless chicken breast halves

1 tablespoon olive oil

1 tablespoon lime juice

1/2 teaspoon lemon pepper


1 tablespoon olive oil

1/2 cup chopped onion

2 teaspoons finely minced garlic

2 (14 oz.) cans reduced-sodium chicken broth

1 (14 oz.) can diced tomatoes

1 (11 oz.) can Mexican corn

1 teaspoon chopped canned chipotle chiles in adobo sauce (or 1/2 teaspoon chipotle chili powder)

1 teaspoon lime juice

2 tablespoons chopped cilantro

1/4 cup chopped avocado or 1/4 cup shredded Mexican cheese (optional)

Lime wedges

Baked tortilla chips (optional)

1. Place chicken breasts in a flat dish and sprinkle with lemon pepper; add oil and lime juice and marinate for about 20 minutes. Grill on medium high about 8–9 minutes. Remove from grill and cut in cubes.

2. Meanwhile, heat oil in large sauce pan over medium heat. Add onions and garlic and sauté, stirring frequently, until soft but not brown. Add broth, tomatoes, corn and chiles and simmer about 5–10 minutes. Stir in lime juice and cilantro.

3. To serve, divide chicken among 4 bowls (about 1/2 cup per bowl). Ladle soup over chicken and garnish with chopped avocado or shredded cheese. Serve with wedge of lime and baked tortilla chips, if desired.