SANTA FE-TASTIC TORTILLA SOUP
From twohot 15 years agoIngredients
- •Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream shopping list
- 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted shopping list
- • 1 red bell pepper, split and seeded shopping list
- • 1 pound chicken breast tenders shopping list
- • 1 teaspoon poultry seasoning, 1/3 palm full shopping list
- • 1 teaspoon cumin, 1/3 palm full shopping list
- • salt and pepper shopping list
- • 1 small to medium zucchini, small dice shopping list
- • 1 medium yellow skinned onion, chopped shopping list
- • 3 cloves garlic, chopped shopping list
- • 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market shopping list
- • 1 can stewed tomatoes, 28 ounces shopping list
- • 1 can tomato sauce, 8 ounces shopping list
- • 3 cups chicken stock, available in re-sealable paper containers on soup aisle shopping list
- • 4 cups blue corn tortilla chips, broken up into large pieces shopping list
- • 1 cup shredded cheddar or pepper Jack cheese shopping list
- • 1/2 cup sour cream shopping list
- Optional garnishes: shopping list
- • 1/4 red raw onion, chopped shopping list
- • 2 to 3 tablespoons chopped cilantro or parsley leaves shopping list
- • 1 ripe avocado, diced and dressed with the juice of 1/2 shopping list
How to make it
- Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
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