-
2 ears fresh corn, husks and silks removed
-
4 corn tortillas, cut into 1/2-inch strips, or more to taste
-
cooking spray
-
1 teaspoon olive oil
-
1 cup chopped green bell pepper
-
1/2 cup chopped onions
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1 teaspoon smoked paprika
-
1/2 teaspoon ground coriander
-
1 tablespoon minced garlic
-
4 cups chicken broth or stock
-
1 (14.5 ounce) can fire-roasted tomatoes, undrained
-
1 (4 ounce) can chopped green chiles, undrained
-
2 cups chopped cooked chicken
-
1 chipotle pepper, from a can of chipotle chiles in adobo sauce
-
1 small zucchini, chopped
-
2 ounces cotija cheese, shredded
-
cilantro sprigs, for garnish (optional)
-
lime wedges, for garnish (optional)
Chicken Tortilla Soup with Charred Corn and Fire Roasted Tomatoes
This chicken tortilla soup, flavored with charred corn and fire-roasted tomatoes, warmed by green chilis and chipotle, is served with toasted tortilla strips and grated cotija cheese.
Nutrition Information
212
Calories
28g
Carbohydrates
10g
Protein
565mg
Potassium
4g
Fiber
9g
Sugar
You May Also Like
Creamy Sun Dried Tomato & Spinach Soup
Loaded with umami from tomatoes, creaminess (and fiber!) from beans and bright flavor and satisfying...
Quinoa Peanut Soup
This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup ...
Vegan Lentil Soup
This vegan lentil soup recipe is packed with fresh ingredients and plenty of lentils, which deliver ...