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“This divine recipe is from Rachel Ray on FoodNetwork.com, with a slight modification from me. She calls for corn on the cob - I throw in a bag of frozen!”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a grill pan to high and a soup pot to medium high.
  2. Drizzle oil on corn and place on grill.
  3. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool and remove charred skin from the pepper.
  4. While vegetables cook, dice chicken. Add 2 tbs oil to hot soup pot. Place chicken in the pot.
  5. Season poultry with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions, garlic, and chipotle peppers. Cook vegetables 5-7 minutes to soften.
  6. Add tomatoes, tomato sauce, and stock. Bring soup to a bubble, reduce heat to medium low.
  7. Scrape corn off cob and add to soup. Chop grilled pepper and stir into soup.
  8. Add chips to soup in handfuls and stir gently. Serve soup immediately with scatter of cheese and a dollop of sour cream.
  9. Top with any garnishes and ENJOY!
  10. Side Note: Instead of grilling the corn and pepper, I've sauteed them along with the other vegetables that are added to the chicken. The dish still earned rave reviews from my guests!

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