Servings: 6
Ingredients
Vegetable or corn oil, for drizzling, plus 2 tbsp-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 lb. chicken breasts tenders
1 tsp poultry seasoning, 1/3 palm full
1 tsp 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 peppers in adobo sauce
1 28 oz can stewed tomatoes
1 8 oz can tomato sauce
3 c chicken stock
4 c blue corn tortilla chips, broken up into large pieces
1 c shredded cheddar or pepper Jack cheese
1/2 c sour cream
Optional Garnishes:
1/4 red raw onion, chopped
2 to 3 tbsp chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Directions
Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. 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 the chicken. Add zucchini, onions, 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.
* I actually changed this soup quite a bit, that is the nice thing about soup, you can adapt it to what you have in your cupboards. I had some leftover rottisserie chicken and corn on the cob that I used and I didn't have a red pepper or zucchini, so I added a can of black beans and some extra corn instead. I was very pleased with how it turned out and it was delicious with sour cream, cilantro, and avocado all on top as the garnish. I surprisingly had the chipotle peppers in my fridge from making the pressure cooker chili reccently.
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