Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
Source of Recipe
Rachael Ray
List of Ingredients
Yield: 4 servings
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 to 2 chipotle in adobo peppers (medium to hot heat level), chopped --
available in small cans in Mexican and Spanish food section of market
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 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
Recipe
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 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.
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