Everyone I know eats tortilla soup. And everyone I know has their own special version of tortilla soup. This is my version.

For the record, I use lots of veggies (do u know me at all?), I like my chicken diced and not shredded (shredded is too stringy for me), I luv to swirl some dairy through the broth (sour cream is my favorite), and I prefer the tortilla part crispy and salty (soft tortillas act as a thickener and this version is full of veggies).

That being said, and all disclaimers aside, this soup is a crowd pleaser! It is a dish that comes together fast because there is only a quick simmer once everything is in the pot. And yes, there are lots of leftovers!

Gather Up:
3 ears corn, cut off cob
1 large sweet pepper, chopped
1 ½ pounds chicken breast, diced
¾ teaspoon sage
1/8 teaspoon onion powder
¼ teaspoon dried parsley
1/8 teaspoon white pepper
Pinch ginger
1 teaspoon cumin
Kosher salt and freshly ground pepper
Canola oil
2 carrots, diced
1 medium zucchini, diced
1 medium red onion, chopped
3 cloves garlic, minced
1 – 2 canned chipotle peppers in adobo sauce, minced
1 28-ounce can fire roasted crushed tomatoes
1 8-ounce can tomato sauce
4 cups organic low-sodium chicken broth
Blue corn tortilla chips
½ cup sour cream

Heat oven to 400 degrees. Line a sheet pan with foil. Lightly toss corn and sweet pepper with 1 tablespoon oil in a bowl and spread on pan. Roast until golden and beginning to soften 15 – 20 minutes. Remove and set aside.

Meanwhile, heat 3 tablespoons oil in a large deep pan over medium heat. Add diced chicken to pot and season with sage, onion powder, parsley, white pepper, ginger, cumin, salt and pepper. Lightly brown chicken.

Add carrots, zucchini, onion, garlic and 1 – 2 chipotle peppers. Reserve adobo sauce on the side. Cook with chicken 5 – 7 minutes to soften.

Add tomatoes, tomato sauce, stock and a few teaspoons of adobo sauce, to taste.

Bring to a simmer. Add roasted corn and peppers and continue to simmer briefly while you assemble bowls, chips and sour cream.

Serve immediately with a swirl of sour cream and blue tortilla chips.