Tortilla Soup With Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I've made this soup dozens of times, always to rave reviews. It's basically a tortilla soup but with roasted vegetables and chipotles in adobo sauce which adds an extra dimension of flavor that sends it over the top! Read more ! Ingredients:
vegetable oil for drizzling the bottom of a pot |
3 ears of fresh corn, shucked and desilked |
1 red bell pepper, split and seeded |
1 whole chicken, boiled and shredded, broth reserved |
1 teaspoon poultry seasoning |
1 teaspoon cumin powder |
salt and pepper |
1 medium zucchini, diced |
1 medium yellow onion, chopped |
3 cloves of garlic, minced |
1 to 2 chipotle in adobo peppers, chopped |
1 can fire-roasted diced tomatoes |
1 can tomato sauce, 8 oz |
3 cups reserved chicken broth |
4 cups blue tortilla chips, broken into pieces |
1 cup shredded cheddar |
1/2 cup sour cream |
optional garnish |
1/4 cup red onion, chopped |
3 tablespoons chopped cilantro |
1 ripe avocado, chopped |
Directions:
1. Either using a grill or an open flame on a gas stove, char the corn and the red pepper. Remove charred skin.
2. Add vegetable oil to a large stock pot and add chicken, poultry seasoning, cumin, salt , pepper, zucchini, onions, garlic and chipotle peppers. Cook vegetables until soft, about 7 minutes.
3. Add tomatoes, tomato sauce and stock.
4. Bring to a bubble and simmer.
5. Scrape corn off cob into soup. Chop red pepper and add to soup.
6. Add chips in handfuls and fold in.
7. Serve soup immediately with a scatter of shredded cheese, a dollop of sour cream and top with any desired garnishes.
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