Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
3 to 4 chipotle in adobo peppers (medium to hot heat level), chopped
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
1 can black beans
3 cups chicken stock, available in re-sealable paper containers on soup aisle
corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
sour cream
Avocado
Cilantro
Lime
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Directions: |
Directions: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, 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, black beans 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. Let simmer for 30 minutes. Serve soup with a scatter of shredded cheese and a dollop of sour cream, cilantro, diced avocado, and Lime |
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