This soup is a complete meal and, with so many textures and layers of flavor, you’ll never get bored. Baking the tortillas instead of deep frying is easier and cuts down on calories. If you have extra avocado cream, spread it on a sandwich or add it to a salad.

Yield: 4 to 5 servings

Add avocado, sour cream, and lemon juice to a food processor. Pulse until smooth, about 1 minute. Season to taste with salt. Scoop mixture into a bowl, cover with Saran, and reserve.

In a large soup pot on medium-low heat, add oil. Add onions, season with salt, and cook until translucent, about 6 minutes. Add corn, garlic, and cumin and cook for 5 minutes. Add peppers, stock, chipotles, and tomato paste and stir well. Simmer until liquid is reduced by 1/3, about 15 minutes. Add cilantro and lime juice. To serve, divide chicken and soup evenly among bowls. Garnish with a healthy scoop of avocado cream and handful of tortillas.