Santa Fe Tastic Chicken Tortilla Soup
This is rachel ray's. it is so awesome, i can't think of a single modification....it is perfect. it is more time consuming than most tortilla soups because of the roasted veggies, but it is totally worth it. if you wanted to go vegetarian, leave out the chicken, there is so much to this soup it would be great that way.
Steps
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.
Can simmer for about an hour or serve right away.
This just gets better with time.
Add chips to soup in handfuls and stir.
Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
Top with any or all of the suggested garnish.
Ingredients
vegetable oil, corn on the cob, red bell pepper, chicken breast tenders, poultry seasoning, cumin, salt and pepper, zucchini, yellow onion, garlic cloves, chipotle chile in adobo, stewed tomatoes, tomato sauce, chicken stock, blue corn tortilla chips, cheddar cheese, sour cream, red onion, cilantro, avocado, lemon, juice of