Chicken Tortilla Soup

  • 6 tablespoons olive oil –  2 for the chicken, 2 for the corn/pepper, 2 for the soup
  • 3 ears corn on the cob
  • 1 red bell pepper, split and seeded
  • 1 pound chicken breast
  • 1  1/2 TBSP cumin – divided in half  (1/2 to season the chicken, 1/2 to season the soup)
  • Salt and pepper
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, chopped
  • 1/2 serrano pepper, chopped
  • 1 8 oz can tomato sauce
  • 1/3 c finely chopped cilantro
  • 3 cups chicken stock
  • 4 cups blue corn tortilla chips, broken up into large pieces
  • Garnish:
  • 1 cup shredded cheddar or pepper jack cheese
  • 1/4 red onion, chopped
  • 1 avocado, diced, dressed with the juice of 1/2 lemon

    • Season chicken with oil, cumin, salt, and pepper.  Baste red pepper and three ears of corn with a seasoned oil and salt/pepper to taste.

    Grill chicken, pepper, and corn over medium high heat.  Cook the chicken until it is no longer pink in the center.  Char the vegetables for approx. 10 minutes, turning 2-3 times.  Cool 10 minutes.   Remove the skin from the red pepper, cut into small pieces.  Remove the corn from the husk.  Shred the chicken.

    Add 2 tablespoons oil to hot soup pot. Add onions, jalapeno and serrano peppers, and garlic.  Cook vegetables 5 to 7 minutes to soften. Add chicken, tomato sauce, grilled vegetables, and stock. Bring soup to a boil, reduce heat to medium low, simmer another 5-10 minutes.  Add cilantro.  Add salt/pepper to taste.

    When ready to serve, add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese. Top with the garnishes.

    Adapted from Rachael Ray and Wolfgang Puck’s recipes (foodnetwork.com)