KitchenMagician's Recipe

CHICKEN - SANTA FE TORTILLA SOUP

Category: Broth Soups

Makes 6 servings.

1/4 c. vegetable corn oil
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red pepper, split and seeded
4 chicken breast fillets, diced
1 tsp. poultry seasoning
1 tsp. cumin
salt and pepper
1 zucchini, diced
1 yellow onion, chopped
3 cloves garlic, chopped
1 2 chipotle in adobo peppers
1 28-oz. can stewed tomatoes
1 8-oz. can tomato sauce
3 c. chicken broth
4 c. crumbled blue corn tortilla chips
1 c. shredded cheddar or pepper Jack cheese
1/2 c. sour cream

1/4 red onion, chopped
3 T. chopped cilantro or parsley leaves
1 avocado, diced and dressed with 1 T. lemon juice

Heat a grilling 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 pepper.
Add 2 tablespoons oil to hot soup pot ; add chicken poultry seasoning, cumin and season to taste with 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 to a bubble, reduce heat to medium low.
Scrape corn off cobs and chop grilled red pepper; stir into soup.
Add chips to soup in handfuls and fold in.
Transfer to serving bowls and top with a dollop of sour cream.
Serve with red onion, cilantro and avocado.