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

Ingredients

Soup

• vegetable oil
• 3 ears corn on the cob
• 1 red bell pepper, split & seeded
• 1 lb chicken breast tenders
• 1 teaspoon poultry seasoning, 1/3 palm full
• 1 teaspoon cumin, 1/3 palm full
• salt & pepper
• 1 medium zucchini, small dice
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1-2 chipotle chiles in adobo, bell pepper, chopped (medium to hot heat level)

• 1 (28 ounce) can stewed tomatoes

• 1 (8 ounce) can tomato sauce
• 3 cups chicken stock
• 4 cups blue corn tortilla chips, broken into small pieces
• 1 cup shredded cheddar cheese or monterey jack pepper cheese
• 1/2 cup sour cream

Optional Garnishes

• red onion, chopped
• 2-3 tablespoons chopped cilantro or parsley
• 1 ripe avocado

Directions

1. 1

   Heat a grill pan to high and a soup pot to medium high.

2. 2

   Drizzle oil on corn and place on grill.

3. 3

   Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool & remove charred skin from the pepper.

4. 4

   While vegetables cook, dice chicken. Add 2 tbs oil to hot soup pot. Place chicken in the pot.

5. 5

   Season poultry with poultry seasoning, cumin, salt & pepper. Lightly brown chicken on each side. Add zucchini, onions, garlic, and chipotle peppers. Cook vegetables 5-7 minutes to soften.

6. 6

   Add tomatoes, tomato sauce, and stock. Bring soup to a bubble, reduce heat to medium low.

7. 7

   Scrape corn off cob and add to soup. Chop grilled pepper and stir into soup.

8. 8

   Add chips to soup in handfuls and fold inches Serve soup immediately with scatter of cheese and a dollup of sour cream.

9. 9

   Top with any garnishes & ENJOY!

10. 10

    Side Note: Instead of grilling the corn & pepper, I've sauted them along with the other vegetables that are added to the chicken. The dish still earned rave reviews from my guests!