This has to be just about my favorite time of year. The weather is turning colder, the leaves are changing, and I just love a pot of hot soup or stew for dinner. Especially if I get couragious enough to make some homeade bread too! So... I had this idea... A soup recipe exchange.. I am going to post one of my most favorite soups every week. I challenge all of you to do the same. Between all of us blog readers, I am sure we could have a great number of yummy reicpes from this.
So... here is my first one... It is Rachel Ray's Chicken Tortilla Soup Recipe... SO YUMMY!!!
Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
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 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1/2 cup sour cream
Optional garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Directions
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 the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. 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. Chop grilled red pepper and stir into soup. 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.
ENJOY!!
2 comments:
That sounds yummy! I will post one next week.
how about some recipes for the barbie. I would love to be eating stew, but when it is 80 outside, it just does not seem right.
The only mexican thing that we can get are taco seasoning, jalepenos, salsa and tortillas. I might be able to get enchilada sauce. I think that I am going to go through major mexican withdrawals
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