Ingredients Jump to Instructions ↓

  1. 2 tablespoons -- 2 turns of the pot in a slow stream

  2. 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted

  3. 1 red bell pepper, split and seeded

  4. 1 pound chicken breast tenders

  5. 1 teaspoon poultry seasoning,

  6. 1/3 palm full

  7. 1 teaspoon cumin,

  8. 1/3 palm full Salt and pepper

  9. 1 small to medium zucchini, small dice

  10. 1 medium yellow skinned onion, chopped

  11. 3 cloves garlic , chopped

  12. 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

  13. 1 can stewed tomatoes,

  14. 28 ounces 1 can tomato sauce,

  15. 8 ounces 3 cups chicken stock , available in re-sealable paper containers on soup aisle

  16. 4 cups blue corn tortilla chips, broken up into large pieces

  17. 1 cup shredded cheddar or pepper Jack cheese

  18. 1/2 cup sour cream

  19. 1/4 red raw onion, chopped

  20. 2 to 3 tablespoons chopped cilantro or parsley leaves

  21. 1 ripe avocado , diced and dressed with the juice of

  22. 1/2 lemon

Instructions Jump to Ingredients ↑

  1. 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. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.


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