Santa Fe Chicken Tortilla Soup

Recipe by Irmgard
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READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a Dutch oven and add the chicken.
  • Season with the poultry seasoning, cumin, salt and pepper.
  • Lightly brown the chicken.
  • Add the zucchini, onion, garlic and chipotle pepper.
  • Cook the vegetables with the chicken 5 to 7 minutes to soften.
  • Add the tomatoes, tomato sauce and stock.
  • Bring to a boil and then reduce the heat to medium-low.
  • Simmer for 20 minutes.
  • Add the corn and roasted red pepper to the soup and heat through.
  • 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.
  • Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.
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