Grilled Chicken Tortilla Soup Recipe

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.