Tortilla Soup

"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!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
20
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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 and remove charred skin from the pepper.
  • While vegetables cook, dice chicken. Add 2 tbs oil to hot soup pot. Place chicken in the pot.
  • 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.
  • Add tomatoes, tomato sauce, and stock. Bring soup to a bubble, reduce heat to medium low.
  • Scrape corn off cob and add to soup. Chop grilled pepper and stir into soup.
  • Add chips to soup in handfuls and stir gently. Serve soup immediately with scatter of cheese and a dollop of sour cream.
  • Top with any garnishes and ENJOY!
  • 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!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I enjoy trying new recipes for me & my two children. My kids, ages 8 & 10, are adventurous eaters, which makes it so nice for me! My heart bursts with pride sometimes when our guests exclaim as they watch my kiddos eat sauted mushrooms, tapinade, tarragon tuna melts, tortilla soup, etc.!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes