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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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heard about this reciepe from a tv show. it's great!! Ingredients:
2 tablespoons vegetable oil |
3 ears corn on the cob |
1 red bell pepper |
1 lb boneless skinless chicken breast |
1 teaspoon poultry seasoning |
1 teaspoon ground cumin |
salt |
pepper |
1 small zucchini |
1 medium yellow onion |
3 garlic cloves |
1 -2 chipotle pepper |
1 (28 ounce) can stewed tomatoes |
1 (8 ounce) can tomato sauce |
3 cups chicken stock |
4 cups tortilla chips |
1 cup shredded cheddar cheese |
1/2 cup sour cream |
Directions:
1. Heat grill pan to high and a soup pot to med-high.
2. Drizzle oil on corn and place on grill pan.
3. Add the red pepper to grill with corn.
4. Char your vegetables for 10 minutes, total, turning often.
5. Remove for 5 minutes to cool.
6. Then remove charred skin from the pepper.
7. Dice the chicken as your vegetables are cooking and add 2 tablespoons oil and chicken stock to the hot soup pot.
8. Season with poultry seasoning, salt, pepper, and cumin.
9. Lightly brown the chicken.
10. Add onions, zucchini, garlic, and chipotle peppers.
11. Cook mixture for 5-7 minutes.
12. Add tomato sauce and tomatoes to the stock.
13. Bring to a boil, then reduce the heat to a med-low.
14. Scrape corn off of the cob and add it to the soup.
15. Chop grilled red peppers and stir into the soup.
16. Add the tortilla chips.
17. Serve immediately with shredded Cheddar cheese and sour cream garnished on the top.
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