Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
57
Spice
43
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Chicken Breast Tenders1
Salt1 small
Zucchini (to medium, small dice)1 medium
Onion (yellow skinned, chopped)3 cloves
Garlic (chopped)1 cup
Cheddar (shredded)1 cup
Sour Cream3 tbsps
Cilantro (chopped)Directions:
1
Watch how to make this recipe
2
Heat a grill pan to high and a soup pot to medium high
3
Drizzle oil on corn and place on grill
4
Add red pepper to grill with corn
5
Char vegetables 10 minutes, total, turning occasionally
6
Remove to cool, 5 minutes
7
Remove charred skin from the pepper
8
While vegetables cook, dice chicken
9
Add 2 tablespoons oil to hot soup pot
10
Add chicken to pot
11
Season with poultry seasoning, cumin, salt and pepper
12
Lightly brown chicken on each side
13
Add zucchini, onions and garlic and chipotle peppers
14
Cook vegetables with chicken 5 to 7 minutes to soften
15
Add tomatoes, tomato sauce and stock
16
Bring soup to a bubble, reduce heat to medium low
17
Scrape corn off cob and add to soup
18
Chop grilled red pepper and stir into soup
19
Add chips to soup in handfuls and fold in
20
Serve soup immediately with scatter of shredded cheese and a dollop of sour cream
21
Top with any or all of the suggested garnishes