Santa Fe Chicken Tortilla Soup Recipe
This is loosely based on a Rachael Ray recipe but changed slightly to make preparation easier.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Grater
- Oven
- Stove
- Wooden spoon
- Ladle
- Soup bowl
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless chicken breast, diced
- 1 teaspoon poultry seasoning
- 1 teaspoon ground cumin
- salt
- black pepper
- 1 zucchini, diced small
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 chipotle chile in adobo, chopped (You can use 2 if you like things spicier)
- 1 (28 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 3 cups chicken stock
- 2 cups corn kernels
- 1 sweet red pepper, roasted, peeled and diced
- 4 cups tortilla chips, broken up
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
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