Friday, January 29, 2010

Southwest Soup

  • Vegetable oil for drizzling
  • 1 can corn, drained
  • 1 lb. Chicken
  • 1 tsp. Poulty seasoning (1/3 palm full)
  • 1 tsp. Cumin (1/3 palm full)
  • Salt & Pepper
  • 1 small zucchini, small dice
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 to 2 chipotle peppers in adobo sauce, chopped
  • 2 cans diced or crushed tomatoes
  • 1 (8 oz.) can tomato sauce
  • 3 c. chicken stock
  • tortilla chips (made with whole wheat tortillas), for garnish
  • 1 c. shredded cheese, for garnish
  • ½ c. sour cream, for garnish
Add 2 Tbsp. Veg. Oil to a large, hot soup pot. Add chicken to pot, season with poultry seasoning, cumin, salt, and pepper. Heat chicken through and lightly brown on all sides. Add zucchini, onions, garlic, and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce, and chicken stock. Bring soup to a bubble, reduce heat to medium low. Add corn to the soup and heat for another 5 to 10 minutes. Serve soup immediately with crushed tortilla chips, a dollop of sour cream, and a sprinkling of cheese.

**To make tortilla chips, cut all but 4 tortillas into wedges. Lay each wedge on a baking sheet lined with parchment paper. Using a pastry brush, dab a bit of canola oil on each wedge. Sprinkle with salt and chili powder. Bake at 350 degrees for 5 to 7 minutes. Rotate baking sheets in oven for even cooking. Bake another 5 minutes or until golden brown. Let cool before eating.

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