Oil for drizzling, plus 2 tbsp (2 turns of the pot in a slow stream)
Small bag of frozen corn
1 red bell pepper, split and seeded
1 rotissiere chicken
1 tsp poultry seasoning (optional)
1 tsp ground cumin
Salt and Pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1-2 chipotle peppers in adobo sauce, chopped
1 (28-oz) petite diced tomatoes
1 (8 oz) can tomato sauce
3 to 4 cups of chicken stock
1 or 2 fresh jalepenoes
Instructions
Heat a grill pan to high and a soup pot to medium-
high. Char red pepper for 10-min total, turning
occasionally. Remove to cool, 5 minutes. Remove
charred skin from the pepper. Drizzle oil on corn
in soup pot. Add red pepper to corn.
While vegetables cook, shred up the chicken. Add
2 tablespoons oil to hot soup pot. Add chicken to
pot. Season with poultry seasoning, cumin, salt
and pepper. Lightly brown the chicken. Add
zucchini, onions, garlic, and chipotle peppers.
Cook vegies with chicken 5-7 min to soften. Add
tomatoes, tomato sauce, and stock. Bring soup to
a bubble, reduce heat to medium low.
Garnish choices -
Blue corn chips, shredded cheddar or pepper jack, sour cream,
cilantro, 1 ripe avocado, (diced and dressed with the juice
of 1/2 lemon), 1/2c sour cream mixed with tsp chipotle and a 1/8 tsp of
salt.
Serving
Suggestions
Fave- Serve with a squirt of lime juice, shredded cheese, sour cream, cilantro
Originally Submitted
5/23/2013
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