Tortilla Soup

Ingredients

• 8 ounce tomato sauce canned
• 28 ounce canned tomatoes canned
• 1 pound chicken breast tenders 
• 3 cups chicken stock see 
• 1 medium to 2 chipotle peppers in adobo sauce spanish hot chopped canned (medium to heat level)
• 3  ears corn on the cob 
• 4 servings corn oil for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
• 4 cups tortilla chips blue
• 3 cloves garlic chopped
• 1 teaspoon ground cumin 
• 1  juice of lemon diced with the juice of 1/2 lemon ripe
• 1 medium skinned onion yellow chopped
• 2 tablespoons parsley leaves chopped
• 1 cup pepper jack cheese shredded
• 1 teaspoon poultry seasoning 
• 1  bell pepper split red seeded
• 0.3  onion raw red chopped
• 4 servings salt and pepper 
• 0.5 cup cup heavy whipping cream sour
• 1 small zucchini small to medium

Equipment

• pot
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. Heat a grill pan to high and a soup pot to medium-high.
3. Drizzle oil on corn and place on grill pan.
4. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally.
5. Remove to cool, 5 minutes.
6. Remove charred skin from the pepper.
7. While vegetables cook, dice chicken.
8. Add 2 tablespoons oil to hot soup pot.
9. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken.
10. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften.
11. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
12. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup.
13. Add chips to soup in handfuls and fold in.
14. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.