My Favorite Tortilla Soup
From crabhappychick 15 years ago
- 60 minutes to make
- Serves 8
Based on a Rachael Ray recipe, this one is always a hit. My middle daughter first made it. Yum!
Ingredients
- 2 cans corn, DelMonte Summer Crisp shopping list
- 2 red bell pepper, seeded and chopped shopping list
- 2 pounds chicken breasts, Cooked and diced shopping list
- 1 tablespoon poultry seasoning shopping list
- 1 tablespoon cumin shopping list
- salt and pepper shopping list
- 2 small zucchini, diced small shopping list
- 2 medium yellow onions, chopped shopping list
- 6 cloves garlic, minced shopping list
- 4 chipotle chile canned in adobo, chopped shopping list
- 2 cans stewed tomatoes shopping list
- 2 cans tomato sauce, 8 ounce cans shopping list
- 6 cups chicken stock shopping list
- tortilla chips, crushed shopping list
- shredded cheddar cheese shopping list
- sour cream shopping list
How to make it
- Drizzle a little oil in the bottom of a soup pot and lightly roast the corn and the red peppers. Then add chicken, seasonings, zucchini, onions, garlic and chipotle peppers. Cook 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring to a boil and immediately reduce heat to medium low. Add corn and simmer until vegetables are soft and tender.
- Serve in bowls topped with chips, cheddar and a dollop of sour cream.
People Who Like This Dish 4
- mommyluvs2cook Santa Fe, TX
- julesfoodies Nowhere, Us
- michkali Douglasville, GA
- bluewaterandsand GAFFNEY, SC
- asheats BIG BEAR LAKE, CA
- crabhappychick Pittsburgh, PA
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The Rating
Reviewed by 2 people-
Sounds delicious! I have a box of fresh corn so can I use it instead of the 2 cans corn, DelMonte Summer Crisp?
bluewaterandsand
in GAFFNEY loved it
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