Tortilla Soup

General Description


1 lg can of corn
1 red bell pepper, split and seeded
1 pkg pre-cooked chicken strips
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped — available in small cans in Mexican and Spanish food section of market
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
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

Cooking Instructions

Heat a soup pot to medium-high. Drizzle oil on corn and place in pot. Add red pepper to grill with corn. While vegetables cook, dice chicken. Add chicken to pot. Add zucchini, onions, garlic and chipotle peppers. zAdd tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

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.



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 lemon

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