4 c. blue corn tortilla chips, broken up into pieces
1 c. shredded cheddar or pepper jack cheese
1/2 c. sour cream
Garnishes- Chopped raw onion, 2 T. chopped parsley, avocado
Instructions
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.
Originally Submitted
4/26/2014
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