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Corn & Jalapeno Tortilla Soup

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  Vegetable cooking spray 1 Tablespoon
  Skinned chicken breast halves 18 Ounce (Three Six Ounce Pieces)
  Corn stock/Three 14 1/2-ounce cans vegetable broth 5 Cup (80 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Cumin seeds 2 Teaspoon
  Coriander seeds 2 Teaspoon
  Jalapeno pepper 1 , halved and seeded
  Unpeeled onion 1 Small, sliced
  Olive oil 1 Tablespoon
  Grilled corn kernels 1 1⁄2 Cup (24 tbs)
  Diced red onion 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm), minced
  Diced tomato 4 Cup (64 tbs)
  Seeded minced jalapeno pepper 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Corn tortillas 4 , cut into (3 x 1/4-inch) strips (6 Inch Pieces)
  Pepper 1⁄8 Teaspoon
  Peeled sliced avocado 1 1⁄2 Cup (24 tbs)

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place chicken on rack; grill, covered, about 45 minutes or until chicken is done, turning frequently.
Let cool slightly.
Remove chicken from bones, reserving bones.
Cut chicken into bite-size pieces; set aside.
Combine chicken bones, Corn Stock, and next 5 ingredients in a large Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Remove from heat.
Strain mixture through a sieve into a large bowl; discard solids.
Set stock aside.
Heat olive oil in pan over medium-high heat until hot.
Add Grilled Corn Kernels, red onion, 1/4 cup cilantro, and garlic; saute 3 minutes.
Add chicken, stock, tomato, and next 5 ingredients.
Cook until thoroughly heated.
Ladle soup into individual bowls, and top with avocado.

Recipe Summary

Cook Time: 
4 Minutes

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Corn & Jalapeno Tortilla Soup Recipe