Santa Fe Tortilla Soup

Servings: 4

Prep Time: 10 minutes

Total Time: 35 minutes

Source: Rachel Ray with modifications by Terri Wuertz Hubner

Ingredients

Vegetable or corn oil, plus 2 Tbsp

3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted

1 red bell pepper, split and seeded

1 pound chicken breast

1 tsp poultry seasoning

1 tsp cumin

Salt and Pepper to taste

1 small/medium zucchini, small dice

1 medium yellow skinned onion, chopped

3 cloves garlic, chopped

1 to 2 chipotle in adobo peppers, copped

1 can stewed tomatoes, 28 oz

1 can tomato sauce, 8 oz

3 cups chicken stock

4 cups corn tortilla chips

1 cup shredded cheddar cheese

1/2 cup sour cream

Optional Garnishes

1/4 raw onion, chopped

2 to 3 Tbsp chopped cilantro or parsley leaves

1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions

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 some of the charred skin from the pepper. Not all because it gives it flavor.

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 and 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.