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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

Description

This Dish Puts A Spicy Spin On The Old Chicken Favorite

Group Recipes