Ingredients
- â¢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
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