Chicken Tortilla Soup

This is a version of Rachael Ray's "Why-the-Chicken-Crossed-the-Road Santa-Fe-Tastic Tortilla Soup, simplified. It is still a bit of work but the results are great.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 6  tablespoons  vegetable oil
• 8  ounces frozen corn
• 1  red bell pepper
• 1  zucchini
• 1  yellow onion
• 1  lb  cooked chicken (leftover or rotisserie)
• 1  teaspoon poultry seasoning
• 1  teaspoon cumin
• 3  garlic cloves
• 1 -2  chipotle chile in adobo
• 1 (28 ounce) can stewed tomatoes
•  salt
•  pepper
• 1 (8 ounce) can tomato sauce
• 3  cups  chicken stock
• 4  cups tortilla chips
• 1  cup  shredded cheddar cheese
• 1⁄2 cup sour cream
• 1⁄4 red onion, chopped
• 3  tablespoons fresh cilantro, chopped
• 1  avocado (optional)

Directions

1. Heat grill or broiler to high. Preheat 2 tablespoons vegetable oil in heavy soup pot. Meantime, seed and slice pepper. Peel and slice onion. Slice zucchini. Drizzle pepper, onion and zucchini with remaining corn oil, sprinkle with salt and pepper. Grill 8-10 minutes until soft, turning several times. Remove and cool until able to handle; remove any spots that are charred. Saute corn until hot.
2. Remove corn from pot. Dice the chicken tenders. Add chicken to soup pot, along with a drizzle of vegetable oil if necessary. Sprinkle with poultry seasoning and cumin. Lightly saute chicken and spices. Add garlic and chipotle peppers, sauteing for 5 minutes. Add tomatoes, tomato sauce, stock, corn, and roasted vegetables. Bring to a light boil and reduce heat to a simmer.
3. Fold in chips. Serve immediately, garnished with cheese, sour cream, red onion, and cilantro.
4. The original, longer cooking version grills corn on the cob with the other vegetables instead of using frozen corn, sautes chicken tenders instead of using leftover chicken, and garnishes with diced avocado.