Recipe

Tortilla Soup With Roasted Vegetables Recipe


Tortilla Soup With Roasted Vegetables Recipe
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I've made this soup dozens of times, always to rave reviews. It's basically a tortilla soup but with roasted vegetables and chipotles in adobo sauce which adds an extra dimension of flavor that sends it over the top!

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Ingredients
  • Vegetable oil for drizzling the bottom of a pot
  • 3 ears of fresh corn, shucked and desilked
  • 1 red bell pepper, split and seeded
  • 1 whole chicken, boiled and shredded, broth reserved
  • 1 teaspoon poultry seasoning
  • 1 teaspoon cumin powder
  • salt and pepper
  • 1 medium zucchini, diced
  • 1 medium yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 to 2 chipotle in adobo peppers, chopped
  • 1 can fire-roasted diced tomatoes
  • 1 can tomato sauce, 8 oz
  • 3 cups reserved chicken broth
  • 4 cups blue tortilla chips, broken into pieces
  • 1 cup shredded cheddar
  • 1/2 cup sour cream
  • Optional Garnish:
  • 1/4 cup red onion, chopped
  • 3 tablespoons chopped cilantro
  • 1 ripe avocado, chopped

Directions
  1. Either using a grill or an open flame on a gas stove, char the corn and the red pepper. Remove charred skin.
  2. Add vegetable oil to a large stock pot and add chicken, poultry seasoning, cumin, salt , pepper, zucchini, onions, garlic and chipotle peppers. Cook vegetables until soft, about 7 minutes.
  3. Add tomatoes, tomato sauce and stock.
  4. Bring to a bubble and simmer.
  5. Scrape corn off cob into soup. Chop red pepper and add to soup.
  6. Add chips in handfuls and fold in.
  7. Serve soup immediately with a scatter of shredded cheese, a dollop of sour cream and top with any desired garnishes.

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Comments


Sound so good! high 5


This is the soup I sick to at my fave Mexican restaurant when we got out to eat. Will be staying home and cook more often with this recipe. 5UP

Dianne


Oh yeah...


Oh my God... that looks amazing.


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