Tortilla Soup

By á-49008

Rachael Ray Tortilla Soup from Food Network

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 poultry seasoning, 1/3 palm full
• 1 teaspoon ground cumin, 1/3 palm full
• Salt and pepper
• 1 small to medium zucchini, small dice
• 1 medium onion, chopped
• 3 cloves garlic chopped
• 1 to 2 chipotle peppers in adobo sauce
• 1 (28 oz.) canned stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 3 cups chicken stock
• 4 cups blue corn tortilla chips broken up into large pieces
• 1 cup shredded Cheddar or pepper jack cheese
• garnish: 1/4 red onion chopped
• 2 to 3 tablespoons chopped cilantro or parsley leaves
• 1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Preparation

Step 1

Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on
grill pan to grill with corn. Char vegetables 10 minutes, total, turning occasionally.
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 the chicken,add zucchini, onions, 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.