Why-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup Recipe - Cooking Index
Why-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup Recipe - Cooking Index
| Vegetable or corn oil - for drizzling, plus | ||
| 2 tablespoons | 30ml | Vegetable or corn oil |
| 3 | Corn on the cob | |
| = (or 2 ears fresh-frozen cobs, defrosted) | ||
| 1 | Red bell pepper - split, seeded | |
| 1 lb | 454g / 16oz | Chicken breast tenders |
| 1 teaspoon | 5ml | Poultry seasoning |
| 1 teaspoon | 5ml | Cumin |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | To medium zucchini - small diced (small) | |
| 1 | Yellow-skinned onion - chopped (medium) | |
| 3 | Garlic cloves - chopped | |
| 1 | Chipotle in adobo pepper - (to 2) - chopped | |
| = (medium to hot heat level, available in | ||
| Small cans in Mexican and Spanish food | ||
| Section of market) | ||
| 1 | Stewed tomatoes - (28 oz) | |
| 1 | Tomato sauce - (8 oz) | |
| 3 cups | 711ml | Chicken stock |
| = (available in re-sealable paper | ||
| Containers on soup aisle) | ||
| 4 cups | 250g / 8.8oz | Blue corn tortilla chips - broken large pieces |
| 1 cup | 146g / 5.1oz | Shredded cheddar or pepper Jack cheese |
| 1/2 cup | 118ml | Sour cream |
| Optional Garnishes | ||
| 1/4 | Red raw onion - chopped | |
| 2 tablespoons | 30ml | Chopped cilantro or parsley leaves - - (to 3) |
| 1 | Ripe avocado - diced, dressed with | |
| Juice of 1/2 lemon |
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.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D34) - from the TV FOOD NETWORK
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