Makes:
4 servings
Total Time:
35 min
Submitted by:
Category:
soups & sandwiches
Sub Category: soups
Ingredients:
- Vegetable or corn oil
- 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 teaspoon cumin
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium yellow skinned onion, chopped
- 3 cloves garlic, chopped
- 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped
- 1 can (28 ounces) stewed tomatoes
- 1 can (8 ounces) 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
- 1/2 cup sour cream
- Optional garnishes:
- 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
Preparation
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 poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. 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.
Notes
I made this soup for the fall because if you were outside ranking the leaves in the cold, then you go inside when you are done and you are still cold for dinner you can make soup and coffee to make you cool down at dinner.
1 teaspoon seasoning = 1/3 palm full
Chipotle in adobo peppers - available in small cans in Mexican and Spanish food section of market
Chicken stock - available in re-sealable paper containers on soup aisle
