Tortilla Meatball Soup
INGREDIENTS
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2 jalapeño peppers
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1 red bell pepper
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2 ears corn on the cob
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4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
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Cooking spray
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3/4 teaspoon kosher salt, divided
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6 garlic cloves, minced and divided
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1/3 cup panko (Japanese breadcrumbs)
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1 pound ground sirloin
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1 large egg, lightly beaten
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1 chipotle chile, canned in adobo sauce, minced
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1 tablespoon olive oil
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2 cups chopped onion
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2 cups (3/4-inch) cubed red potatoes
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1 cup (1/2-inch-thick) slices carrot
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3 cups fat-free, lower-sodium chicken broth
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2 cups water
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1/2 cup (2 ounces) shredded Monterey Jack cheese
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1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
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1/2 cup chopped fresh cilantro
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