Santa Fe Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is loosely based on a Rachael Ray recipe but changed slightly to make preparation easier. Ingredients:
2 tablespoons olive oil |
1 lb boneless chicken breast, diced |
1 teaspoon poultry seasoning |
1 teaspoon ground cumin |
salt |
black pepper |
1 zucchini, diced small |
1 onion, chopped |
3 garlic cloves, minced |
1 chipotle chile in adobo, chopped (you can use 2 if you like things spicier) |
1 (28 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
3 cups chicken stock |
2 cups corn kernels |
1 sweet red pepper, roasted, peeled and diced |
4 cups tortilla chips, broken up |
1 cup cheddar cheese, shredded |
1/2 cup sour cream |
Directions:
1. Heat the oil in a Dutch oven and add the chicken.
2. Season with the poultry seasoning, cumin, salt and pepper.
3. Lightly brown the chicken.
4. Add the zucchini, onion, garlic and chipotle pepper.
5. Cook the vegetables with the chicken 5 to 7 minutes to soften.
6. Add the tomatoes, tomato sauce and stock.
7. Bring to a boil and then reduce the heat to medium-low.
8. Simmer for 20 minutes.
9. Add the corn and roasted red pepper to the soup and heat through.
10. At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
11. Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.
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