Why the Chicken Crossed the Road Santa Fe-Tastic Tortilla Soup Recipe | Rachael Ray
Ingredients
- Vegetable or corn oil, for drizzling, plus 2 tablespoons (about 2 slow, steady streams around the pot)
- 3 ears of corn on the cob or 2 ears of fresh-frozen corn, thawed
- 1 red bell pepper, halved and seeded
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning, roughly a third of a palmful
- 1 teaspoon cumin, about a third of a palmful
- Salt and pepper, to taste
- 1 small to medium zucchini, diced into small cubes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped (available in small cans in Mexican and Spanish food aisles)
- 1 can (28 ounces) stewed tomatoes
- 1 can (8 ounces) tomato sauce
- 3 cups chicken stock, usually found in resealable cartons in the soup section
- 4 cups blue corn tortilla chips, broken into large chunks
- 1 cup shredded cheddar or pepper Jack cheese
- 1/2 cup sour cream
Optional Toppings
- 1/4 cup raw red onion, chopped
- 2 to 3 tablespoons fresh cilantro or parsley, chopped
- 1 ripe avocado, diced and tossed with juice of 1/2 a lemon
Fire up your kitchen for this irresistible Santa Fe-Tastic Tortilla Soupa smoky, spicy explosion of flavors that'll transport you straight to the Southwest! With tender chicken, charred corn, and chipotle kick, it's pure comfort in a bowl. Grab your pot and let's make magic that'll have everyone craving seconds. Dive in and savor every spoonful!
