Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
small package of frozen corn
1 pound chicken breast tenders
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped
(not too sure if you can find this in Turkey but it's a little hot for the kids, so you may want
to leave it out)
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock
tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced
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
12/21/2010
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