| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Vegetable or corn oil, for drizzling, plus 2 tablespoons — 2 turns of the pot in a slow stream
- 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
- 1 red bell pepper, split and seeded
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning, 1/3 palm full
- 1 teaspoon ground cumin, 1/3 palm full
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium yellow skinned onion, chopped
- 3 cloves garlic, chopped
- 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped — available in small cans in Mexican and Spanish food section of market
- 1 (28-ounce) can stewed tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups chicken stock, available in re-sealable paper containers on soup aisle
- 4 cups blue corn tortilla chips, broken up into large pieces
- 1 cup shredded Cheddar or pepper jack cheese
- 1/2 cup sour cream
- 1/4 red raw onion, chopped
- 2 to 3 tablespoons chopped cilantro or parsley leaves
- 1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Instructions
- Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. 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 the chicken. Add zucchini, onions, 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. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1194 |
| Total Fat | 67 g |
| Saturated Fat | 19 g |
| Carbohydrates | 114 g |
| Dietary Fiber | 15 g |
| Sugar | 17 g |
| Protein | 42 g |
| Cholesterol | 101 mg |
| Sodium | 2271 mg |
Reviews
Easy to make and great flavor. I just microwaved the ears of corn to make it easier and added fresh red pepper in the the other veggies instead of roasting it
Love this recipe! Even when I make substitutions for when I don’t want to go to the store. This is one recipe for which I don’t mind that I am the only person who will eat it! Four days of this soup in February? Yes, please.
Great
This is a great recipe. I had it at a friend’s house, and when I asked for the recipe, she said it was Rachael Ray’s Tortilla Soup. It’s easy to make, but I think it still lacks heat. Coming from NM, it needs green chile. (Most places here in NM use green chile for their tortilla soup.) I used fire-roasted tomatoes instead of stewed, which intensified the smoky flavor.
Loved this recipe. Great flavor.
Excellent
We love this soup, but I’m not a big fan of tomatoes so I add 1/2 and 1/2 towards the very end to cut some of the acidity but also add more chipotle peppers so that we don’t lose the heat. I make this at least 3 or 4 times a year!
I have made this soup several times and every time is Delicious. My whole family loved it
What a very good tortilla soup! I love the char on the corn! This soup is filled with delicious flavores and textures that is so delightful on the palette.
best tortilla soup i ever made, easy and tastes great