SANTA FE-TASTIC CHICKEN TORTILLA SOUP

Santa Fe-Tastic Chicken Tortilla Soup image

This is Rachel Ray's. It is so awesome, I can't think of a single modification....it is perfect. It is more time consuming than most tortilla soups because of the roasted veggies, but it is totally worth it. If you wanted to go vegetarian, leave out the chicken, there is so much to this soup it would be great that way.

Provided by DinnerDiva in OK

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

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Ingredients

vegetable oil, plus
2 tablespoons vegetable oil
3 ears corn on the cob
1 red bell pepper, split and seeded
1 lb chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
salt and pepper
1 medium zucchini, small dice
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 -2 chipotle chile in adobo, chopped (medium to hot heat level)
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar cheese or 1 cup monterey jack pepper cheese
1/2 cup sour cream
1/4 raw red onion, chopped
2 -3 tablespoons chopped cilantro or 2 -3 tablespoons fresh parsley leaves
1 ripe avocado, diced and dressed with
1/2 lemon, juice of

Steps:

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, 5 minutes.
Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 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 red pepper and stir into soup.
Can simmer for about an hour or serve right away. This just gets better with time.
Add chips to soup in handfuls and stir.
Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
Top with any or all of the suggested garnishes. Best with big chunks of avacado.

Nutrition Facts : Calories 704.5, Fat 36, SaturatedFat 12.7, Cholesterol 122.7, Sodium 1376.7, Carbohydrate 58.4, Fiber 10.9, Sugar 22, Protein 44.6

*** Explore more Santa Fe-Tastic Chicken Tortilla Soup Recipes »

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Farhan Yusuf Hafiz Yusuf

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This is my go-to soup recipe when I'm feeling under the weather. It's always so comforting and delicious.

Ebad Siddiqui

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This soup is a bit too spicy for my taste. I'll have to tone it down next time.

bimal gyawali

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I love this soup! It's so creamy and flavorful.

3xplug 509

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The soup was easy to make and turned out delicious. The chicken was tender and juicy, and the broth was flavorful.

Andy Clarkson

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Soup's flavor was bland. I had to add more spices to make it taste better.

kosemani azeez

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This is the best chicken tortilla soup I've ever had! I'll definitely be making it again.

Aasif Raja

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I followed the recipe exactly and the soup was way too spicy for me. Next time, I'll use less chili powder.

chance sharu

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I'm a vegetarian, so I substituted the chicken with tofu. It turned out great!

penelope Cass

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I made this soup for a party and it was a hit! Everyone loved it.

Rekhan Shah

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I'm not a big fan of cilantro, but I decided to try this soup anyway. I was pleasantly surprised that the cilantro flavor was not overpowering.

Oriel Sekhwela

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My husband and daughter are not big fans of spicy food, so I was hesitant to make this. But they both loved it! The spice is just right and the soup is so flavorful.