"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Hart
Added: Friday, May 2, 2008


vegetable oil
3 ears of corn
1 red bell pepper
1 lb. chicken breast tenders
1 tsp. poultry seasoning
1 tsp. cumin
salt and pepper
1 small zucchini, diced
1 medium yellow skinned onion, chopped
3 cloves garlic, minced
1 to 2 chipotle peppers in adobo sauce
1 can stewed tomatoes (28 oz.)
1 can tomato sauce (8 oz.)
3 c. chicken stock
4 c. corn tortilla chips, broken into large pieces
1 c. shredded cheddar cheese
1/2 c. sour cream

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 tbsp. 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, onion, garlic, and chipotle peppers. Cook vegetables with chicken for 5 to 7 minutes to soften. Add tomatoes, tomato sauce, and stock. Bring soup to a boil and reduce 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.




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