Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup

Total Time
35mins
Prep
10 mins
Cook
25 mins

Good, easy recipe with the chicken tortilla soup you have been searching for!

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Ingredients

Nutrition

Directions

  1. Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream).
  2. 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.
  3. 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 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.
  4. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold together.
  5. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
Most Helpful

4 5

Very good soup, but at least give credit to Rachel Ray. The recipe is a complete copy, including the use of all the same terms and measurements.

5 5

I have to say this soup was fantanstic. We all loved it. The only thing I changed as I used jalapeno instead of chipotle as one of my relatives has a reaction to chipotles...Made for Fall PAC 2011 and we loved it.