Ingredients:
- vegetable oil for drizzling the bottom of a pot
- 3 ears of fresh corn, shucked and desilked
- 1 whole chicken, boiled and shredded , broth reserved
- 3 cups reserved chicken broth
- optional garnish
Directions:
- Either using a grill or an open flame on a gas stove, char the corn and the red pepper. Remove charred skin.
- Add vegetable oil to a large stock pot and add chicken, poultry seasoning, cumin, salt , pepper, zucchini, onions, garlic and chipotle peppers. Cook vegetables until soft, about 7 minutes.
- Add tomatoes, tomato sauce and stock.
- Bring to a bubble and simmer.
- Scrape corn off cob into soup. Chop red pepper and add to soup.
- Add chips in handfuls and fold in.
- Serve soup immediately with a scatter of shredded cheese, a dollop of sour cream and top with any desired garnishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1543.47 Kcal (6462 kJ) | ||
| Calories from fat | 704.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.31g | 120% | |
|---|---|---|---|
| Cholesterol | 39.73mg | 13% | |
| Sodium | 943.7mg | 39% | |
| Potassium | 1312.71mg | 28% | |
| Total Carbs | 188.02g | 63% | |
| Sugars | 9g | 36% | |
| Dietary Fiber | 19.8g | 79% | |
| Protein | 29.1g | 58% | |
| Vitamin C | 46.6mg | 78% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 17.5mg | 97% | |
| Calcium | 523mg | 52% | |
| Amount Per 100 g | |||
| Calories | 281.33 Kcal (1178 kJ) | ||
| Calories from fat | 128.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 120% | |
|---|---|---|---|
| Cholesterol | 7.24mg | 13% | |
| Sodium | 172.01mg | 39% | |
| Potassium | 239.27mg | 28% | |
| Total Carbs | 34.27g | 63% | |
| Sugars | 1.64g | 36% | |
| Dietary Fiber | 3.61g | 79% | |
| Protein | 5.3g | 58% | |
| Vitamin C | 8.5mg | 78% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 3.2mg | 97% | |
| Calcium | 95.3mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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