Tortilla Soup Recipe by Rachel Ray

Looking for a flavorful, delicious tortilla soup? Rachel Ray's version is quick and easy to make . For an even quicker version, use my lazy, time-saving substitutions.

Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

Rachel Ray
My substitutions in italics.

Vegetable or corn oil, for drizzling, plus 2 T (use corn oil for best flavor)
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted (or two fistfuls frozen corn kernels)
1 red bell pepper, split & seeded (omit)
1 pound chicken breast tenders, diced
1 t poultry seasoning, 1/3 palmful
1 t cumin, 1/3 palmful
Kosher salt & pepper
1 small to medium zucchini, small dice
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers, chopped
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock
4 cups blue corn tortilla chips, broken into large pieces (any type of tortilla chip will do; see Cook's Notes below)
1 cup shredded cheddar or pepper Jack cheese
½ cup sour cream

Optional Garnishes:

¼ red onion (raw), chopped
2-3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of ½ lemon

Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from pepper. If using frozen corn kernels and omitting red pepper, these steps are eliminated.

Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, kosher salt and pepper. Lightly brown chicken on each side. Add zucchini, onions, garlic and chipotle pepper/s (if using frozen corn kernels, add them now). Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup (this step eliminated if using frozen kernels). Chop grilled red pepper and stir into soup (if used). Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

COOK'S NOTES

*Don't throw away almost-empty bags of tortilla chips. Transfer the broken chips to a storage container and save for use in this soup.

*Recipe works well with regular or reduced-sodium broth.

*Yellow squash is a good substitute for zucchini.

*Using frozen corn kernels saves time, as does eliminating the red pepper and the charring step.

*Chipotle peppers in adobo sauce can be found in small cans in the Mexican or Spanish section of grocery stores. Use one pepper for medium heat level; two peppers for hot heat level.

Sources

Personal experience.

Food Network