Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes

01Method

1. 1

   Gather all ingredients. Set the oven broiler to high and position a rack approximately 3 inches below the heat source.

2. 2

   Lay the corn directly on the oven rack under the broiler. Turn every 3 to 4 minutes, letting some kernels develop a deep brown color without burning completely. Transfer to a plate and let cool.

3. 3

   Arrange the tortilla strips in a single layer on a baking sheet and lightly coat with cooking spray. Move the sheet to the center rack, lower the oven temperature to 400°F (200°C), and bake until the strips are crisp, about 10 to 15 minutes. Set aside to cool.

4. 4

   Cut the kernels from the cobs using a serrated knife. Keep the kernels and discard the cobs.

5. 5

   Warm the olive oil in a 4-quart saucepan over medium heat. Add the bell pepper and onion and sauté, stirring occasionally, until the onion turns translucent, about 4 to 5 minutes.

6. 6

   Add the cumin, chili powder, smoked paprika, and coriander, stirring for about 1 minute. Stir in the garlic and cook until aromatic, roughly 30 seconds.

7. 7

   Pour in the chicken broth and stir to combine. Add the fire-roasted tomatoes with their liquid, the green chiles, and the cooked chicken.

8. 8

   Finely chop one chipotle pepper and stir it into the pot. Transfer any leftover chipotle peppers and adobo sauce to a freezer bag and freeze for future use.

9. 9

   Add the zucchini and charred corn kernels; bring the soup to a boil, then lower the heat and simmer uncovered for about 5 minutes, or longer if softer vegetables are preferred.

10. 10

    Ladle the soup into bowls while hot. Top each serving with tortilla strips, crumbled Cotija cheese, fresh cilantro, and a lime wedge.