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Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
Source
Prep Time10 min |
Cook Time25 min |
Total Time35 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 |
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