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This recipe was originally found at foodnetwork.com.

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Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

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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
12 cup sour cream
14 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

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