Tortillo Soup (Awesome!)

By cmschnettler

Ingredients

• Vegetable oil
• 3 ears corn on cob, fresh or frozen
• 1 poblano pepper, split & seeded
• 1 lb. chicken breast tenders
• 2 c. carrots, diced
• 1 tsp. poultry seasoning
• 1 tsp. cumin
• 1 tsp. garlic powder
• Salt & pepper
• 1 medium zucchini, diced
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1-2 chipotle peppers in adobo sauce or fresh jalapenos
• 1 can black beans
• 1/2 tsp liquid smoke
• 1 28 oz. diced tomatoes
• 1 8 oz. can tomato sauce
• 3 c. chicken stock
• 4 c. blue corn tortilla chips, broken into large pieces
• 1 c. shredded Cheddar or pepper-jack cheese
• 1/2 c. sour cream
• 2-3 Tbs. fresh cilantro
• 1 avocado

Preparation

Step 1

Heat grill pan to high, drizzle oil on corn & place on grill. Add red pepper. char vegetable 10 min., total, turning occasionally. Remove 5 min. to cool. Remove charred skin from pepper, if needed.

Dice chicken. Add 2 Tbs. oil to large soup pot, add chicken. Add seasonings. Lightly brown chicken. Add zucchini, onions, garlic & chipotle peppers. Cook 5-7 min. to soften vegetables. Add tomatoes, tomato sauce & stock. Bring to boil, reduce heat to medium low.

Scrape off corn & add to soup. Chop grilled poblano & add to soup. Add chips in handfuls & fold in. Serve immediately topped with cheese, sour cream, cilantro & avocado.