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Why-the-Chicken-Crossed-the-Road Tortilla Soup Recipe

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This recipe for Why-the-Chicken-Crossed-the-Road Tortilla Soup, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Moore
Added: Monday, January 5, 2009


3 ears corn on the cob or frozen corn, defrosted
1 red bell pepper, split and seeded
1 lb. chicken breast tenders
1 tsp. poultry seasoning
1 tsp. cumin
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers, chopped
1 can stewed tomatoes (28 oz.)
1 can tomato sauce (8 oz.)
3 cups chicken broth

Possible garnishes:
corn chips, shredded cheddar cheese, sour cream, cilantro, avocado

Drizzle oil on corn and red pepper. Grill or broil. Char vegetables 10 minutes, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 T. 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 boil, reduce heat to medium low. Serve with toppings.




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