Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
Shared by: hi_missy
Source:
www.foodnetwork.com
Prep10 min
Cook25 min
Total35 min
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
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
-
1-2
chipotle in adobo peppers
(medium to hot heat level) chopped -- available in small cans in Mexican and Spanish food section of
-
1 can
stewed tomatoes
28 ounces
-
1 can
tomato sauce
8 ounces
-
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
pepper Jack cheese
or shredded cheddar
-
1⁄2 cup
sour cream
-
1⁄4
red raw onion
chopped
-
2-3 tablespoons
chopped cilantro
or parsley leaves
-
1
ripe avocado
diced and dressed with the juice of 1/2 lemon
Directions
Visit foodnetwork.com for directions.