Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


This is one of the most flavorful delicious tortilla style soups I have ever had. I love it!! Go easy on the Chipotle, they add a lot of heat real fast. you can always add more.
f1cf9efef275   •  11 Feb   •  Report
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Ingredients for 4 servings

1 cup shredded cheddar or pepper Jack cheese

1 small to medium zucchini, small dice

1 medium yellow skinned onion, chopped

1 teaspoon poultry seasoning, 1/3 palm full

1 can tomato sauce, 8 ounces

1 teaspoon cumin, 1/3 palm full

Salt and pepper

2 to 3 tablespoons chopped cilantro or parsley leaves

3 cups chicken stock, available in re-sealable paper containers on soup aisle

1/4 red raw onion, chopped

1 pound chicken breast tenders

3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted

3 cloves garlic, chopped

1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market

1 ripe avocado, diced and dressed with the juice of 1/2 lemon

4 cups blue corn tortilla chips, broken up into large pieces

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream

1/2 cup sour cream

1 can stewed tomatoes, 28 ounces

1 red bell pepper, split and seeded

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