Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup Recipe

Name: Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn on the cob; 1 red bell pepper, split and seeded; 1 lb chicken breast tenders; 1 teaspoon poultry seasoning, 1/3 palm full; 1 teaspoon cumin, 1/3 palm full; salt and pepper; 1 medium yellow onion, chopped; 3 garlic cloves, chopped; 1 -2 chipotle chile in adobo (medium to hot heat level); 1 (28 ounce) can stewed tomatoes; 1 (8 ounce) can tomato sauce; 3 cups chicken stock, available in re-sealable paper containers on soup aisle; 4 cups blue corn tortilla chips, broken up into large pieces; 1 cup cheddar cheese or 1 cup monterey jack pepper cheese, shredded; 1/2 cup sour cream; Optional garnishes; 1/4 raw red onion, chopped (optional); 2 -3 tablespoons fresh cilantro (optional) or 2 -3 tablespoons fresh parsley leaves, chopped (optional)

Servings: persons

3 ears corn on the cob
1 red bell pepper, split and seeded
1 lb chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
salt and pepper
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 -2 chipotle chile in adobo (medium to hot heat level)
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup cheddar cheese or 1 cup monterey jack pepper cheese, shredded
1/2 cup sour cream
Optional garnishes
1/4 raw red onion, chopped (optional)
2 -3 tablespoons fresh cilantro (optional) or 2 -3 tablespoons fresh parsley leaves, chopped (optional)

1
Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream).
2
Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
3
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
4
Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold together.
5
Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

1075

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 ears corn on the cob, 1 red bell pepper, split and seeded, 1 lb chicken breast tenders, 1 teaspoon poultry seasoning, 1/3 palm full, and more.

Yes, Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup

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