Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
INGREDIENTS
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Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
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3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
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1 red bell pepper, split and seeded
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1 pound chicken breast tenders
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1 teaspoon poultry seasoning, 1/3 palm full
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1 teaspoon cumin, 1/3 palm full
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Salt and pepper
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1 small to medium zucchini, small dice
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1 medium yellow skinned onion, chopped
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3 cloves garlic, chopped
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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
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1 can stewed tomatoes, 28 ounces
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1 can tomato sauce, 8 ounces
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3 cups chicken stock, available in re-sealable paper containers on soup aisle
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4 cups blue corn tortilla chips, broken up into large pieces
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1 cup shredded cheddar or pepper Jack cheese
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1/2 cup sour cream
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1/4 red raw onion, chopped
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2 to 3 tablespoons chopped cilantro or parsley leaves
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1 ripe avocado, diced and dressed with the juice of 1/2 lemon
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