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Summary
This is a simple recipe that you can either prepare quickly or take your time with. If you have the time to spare, by all means grill the corn and pepper for a great smokey result. Roast the pepper in a toaster oven, if that’s what you like. If you have no time at all, shred leftover chicken and use raw corn off the cob or frozen corn to shave off 15 minutes of cook time. Or do any combination in between — the results are always delicious. The secret is the chipotle pepper in adobo sauce, which is so packed with flavor that it makes the recipe all by itself.
Servings
4 servings
Prep Time
0 hours, 10 minutes
Cook Time
0 hours, 20 minutes
Ingredients
- Olive or vegetable oil
- 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
- 1 red bell pepper, split and seeded
- 1 pound chicken breast
- 1 teaspoon poultry seasoning
- 1 teaspoon cumin
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 chipotle in adobo peppers (We use two, but I'd suggest starting with one to test for spice level)
- 1 28-ounce can stewed tomatoes
- 1 8-ounce can tomato sauce
- 3 cups chicken stock
- 4 cups corn tortilla chips, broken up into large pieces
- 1 cup shredded cheddar or pepper Jack cheese
- 1/2 cup sour cream
Instructions
Heat a grill pan or your barbecue 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. (Variation: Use frozen corn or raw corn off the cob, adding along with tomatoes, and saute the pepper with zucchini in step No. 2 if you need to save time.)
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.
