Chicken Tortilla Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 ears corn on the cob
• 1 red bell pepper
• 1 lb boneless skinless chicken breast
• 1 teaspoon poultry seasoning
• 1 teaspoon ground cumin
• salt
• pepper
• 1 small zucchini
• 1 medium yellow onion
• 3 garlic cloves
• 1 -2 chipotle pepper
• 1 (28 ounce) can stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 3 cups chicken stock
• 4 cups tortilla chips
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream

Recipe

• 1 heat grill pan to high and a soup pot to med-high.
• 2 drizzle oil on corn and place on grill pan.
• 3 add the red pepper to grill with corn.
• 4 char your vegetables for 10 minutes, total, turning often.
• 5 remove for 5 minutes to cool.
• 6 then remove charred skin from the pepper.
• 7 dice the chicken as your vegetables are cooking and add 2 tablespoons oil and chicken stock to the hot soup pot.
• 8 season with poultry seasoning, salt, pepper, and cumin.
• 9 lightly brown the chicken.
• 10 add onions, zucchini, garlic, and chipotle peppers.
• 11 cook mixture for 5-7 minutes.
• 12 add tomato sauce and tomatoes to the stock.
• 13 bring to a boil, then reduce the heat to a med-low.
• 14 scrape corn off of the cob and add it to the soup.
• 15 chop grilled red peppers and stir into the soup.
• 16 add the tortilla chips.
• 17 serve immediately with shredded cheddar cheese and sour cream garnished on the top.