Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
2 cups of corn
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1/2 jalapeno, seeds removed for mild
1 (28-ounce) can stewed tomatoes
3 cups chicken stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Poach chicken in boiling water for about 6-7 minutes.
Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, when chicken is done shred the chicken. Add 2 tablespoons oil to hot soup pot. Add chicken, zucchini, onion, garlic and jalapeno to pot, season with poultry seasoning, cumin, salt and pepper. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes and stock. Bring soup to a bubble, reduce heat to medium low.
Chop grilled red pepper and stir into soup, also add the corn.
In each bowl, top with cracked chips, squeeze of lime and a scatter of shredded cheese. Top with any or all of the suggested garnishes.