My Favorite Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Based on a Rachael Ray recipe, this one is always a hit. My middle daughter first made it. Yum! Ingredients:
2 cans corn, delmonte summer crisp |
2 red bell pepper, seeded and chopped |
2 pounds chicken breasts, cooked and diced |
1 tablespoon poultry seasoning |
1 tablespoon cumin |
salt and pepper |
2 small zucchini, diced small |
2 medium yellow onions, chopped |
6 cloves garlic, minced |
4 chipotle chile canned in adobo, chopped |
2 cans stewed tomatoes |
2 cans tomato sauce, 8 ounce cans |
6 cups chicken stock |
tortilla chips, crushed |
shredded cheddar cheese |
sour cream |
Directions:
1. Drizzle a little oil in the bottom of a soup pot and lightly roast the corn and the red peppers. Then add chicken, seasonings, zucchini, onions, garlic and chipotle peppers. Cook 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring to a boil and immediately reduce heat to medium low. Add corn and simmer until vegetables are soft and tender.
2. Serve in bowls topped with chips, cheddar and a dollop of sour cream.
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