Chicken Tortilla Soup

1. 1

   Brown chicken in soup pot adding salt and pepper to taste and l tsp. of poultry seasoning. Add red onion (saving some for garnish) and garlic (l tsp.) to chicken. Cook till onion is tender. Add chipotle pepper. Add one can of tomato sauce, stewed tomatoes and chicken broth. Bring to boil and then lower to simmer. Cover. Meanwhile clean corn and brush with olive oil. If you are using fresh red pepper then cut in half and brush with oil also. Grill corn and red pepper till roasted. When done cut corn off cobb and chop red pepper and add to soup. Cook for 20 to 30 min. Add cheese( i used velveeta because it melts smoother than cheddar) and let it blend into the soup. Garnish with fresh chopped cilantro, so. cream and shredded cheddar cheese and top with crushed tortilla chips. I served this with a salad. Great warmed up too.

* Per serving · 4 servings · Values may vary.

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