Tortilla Soup Recipe

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


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Ingredients for 4 servings

1 cup shredded Cheddar or pepper jack cheese

1/2 cup sour cream

2 to 3 tablespoons chopped cilantro or parsley leaves

1 small to medium zucchini, small dice

1 medium yellow skinned onion, chopped

1 teaspoon poultry seasoning, 1/3 palm full

1 (28-ounce) can stewed tomatoes

Salt and pepper

1 teaspoon ground cumin, 1/3 palm full

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

1 (8-ounce) can tomato sauce

3 cloves garlic, chopped

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

1 red bell pepper, split and seeded

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