Rachael Ray’s tortilla soup recipe is a tomato-based soup with chicken, vegetables and blue-corn tortilla chips. To make this recipe, start by setting a grill pan over high heat and a soup pot over medium-high heat.
Coat 3 ears of corn of the cob with vegetable oil, and set them on the grill with 1 split and seeded red bell pepper. Grill the vegetables on all sides for approximately 10 minutes or until the outsides begin to char. Remove the skin from the pepper.
Pour 2 tablespoons of vegetable oil into the soup pot, and add 1 pound of diced chicken breast tenders. Add 1 teaspoon of poultry seasoning, 1 teaspoon of ground cumin, and salt and pepper to taste. Cook the chicken until light brown, and then add 1 diced small to medium zucchini, 1 chopped medium yellow onion, 3 chopped cloves of garlic, and 1 to 2 chopped chipotle peppers in adobo. Continue to cook the chicken for an additional five to seven minutes.
Pour in 1 28-ounce can of stewed tomatoes, 1 8-ounce can of tomato sauce and 3 cups of chicken stock. Bring the soup to a boil, and then lower the heat to a simmer. Cut off the corn from the cob, dice the red peppers, and add these to the soup. Break up 4 cups of blue-corn tortilla chips, and add these to the soup before serving. Top each serving with shredded cheddar or pepper-jack cheese and sour cream.