Tortilla Soup
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 yellow skinned onion, chopped
•
3 cloves garlic, chopped
•
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
•
1 (28-ounce) can stewed tomatoes
•
1 (8-ounce) can tomato sauce
•
3 cups chicken stock, available in re-sealable paper containers on soup aisle
•
4 cups blue corn tortilla chips, broken up into large pieces
•
1 cup shredded Cheddar or pepper jack cheese
•
1/2 cup sour cream
•
1/4 red raw onion, chopped
•
2 to 3 tablespoons chopped cilantro or parsley leaves
•
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Comments & Reviews
Just A Pinch Sweepstakes