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 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
Description
Food Network Invites You To Try This Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup Recipe From Rachael Ray.
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