Tortilla Meatball Soup

Ingredients

• 1  chipotle chile canned minced
• 1 cup carrots ()
• 2  ears corn on the cob 
• 4 6-inch corn tortillas cut into 1/2-inch-thick strips ()
• 1 large eggs lightly beaten
• 0.5 cup cilantro leaves fresh chopped
• 6  garlic cloves divided minced
• 1 pound ground sirloin 
• 2  jalapeño peppers 
• 0.8 teaspoon kosher salt divided
• 3 cups lower-sodium chicken broth fat-free
• 2 ounces monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 1  bell pepper red
• 2 cups potatoes red cubed ()
• 1 ounce cheddar cheese shredded extra-sharp
• 2 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• aluminum foil
• broiler
• dutch oven

Directions

1. Preheat broiler.
2. Cut jalapeos and bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once.
4. Place peppers in a paper bag; fold to seal.
5. Let stand 15 minutes; peel. Mince jalapeos, and coarsely chop bell pepper.
6. Cut corn kernels from cobs. Set aside.
7. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
8. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
9. Place a Dutch oven over medium-high heat.
10. Add oil to pan; swirl to coat.
11. Add meatballs to pan; saut for 8 minutes, turning to brown on all sides.
12. Remove from pan.
13. Add onion, potatoes, and carrot to pan; saut 5 minutes, stirring occasionally.
14. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.
15. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan.
16. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.