Chicken Tortilla Soup with Pine River Pepper Jack Cheese Spread

INGREDIENTS

• 2 Tbsp Avocado Oil

• 10 oz. Corn Kernels Sweet

• ½ oz. Butter Unsalted

• 4 oz. Onion, diced small

• 3 cloves Garlic, minced

• 5 oz. Zucchini, diced small

• 1 tsp. Chili Powder

• 1 tsp. Cumin Ground

• 24 oz. Chicken Stock

• 8 oz. Can Tomato Sauce

• 28 oz. Can Small Diced Stewed Tomatoes

• 8 oz. Fire Roasted Red Peppers, diced small

• 16 oz. Pulled Rotisserie Chicken Meat

• 4 oz. Blue Corn Tortilla Chips, broken

• 7 oz. Pine River Pepper Jack Cheddar Cheese Spread

• Salt and Pepper to taste

• Cilantro, rough chopped, garnish

• Scallions, sliced, garnish

• Avocado, diced large, optional garnish

• ¼ oz. Lime Juice and Lime Zest

DIRECTIONS

1. In a large sauce pot, add ¼ oz. of the avocado oil and place it over medium heat until the oil starts to shimmer.

   
   

2. Add the corn kernels and stir frequently for 2 minutes.

   
   

3. Add the butter, salt and pepper and continue to stir/saute until the corn has slightly caramelized.

   
   

4. Reduce the heat to medium low, add the rest of the oil and sweat down the onion, garlic, zucchini, and fire roasted red peppers with the cumin and chili powder until the onion is translucent. Stir frequently to keep the vegetables from sticking to the pan and season with salt and pepper as desired.

   
   

5. Add the chicken stock, diced tomatoes, tomato sauce and rotisserie chicken to the pot; stir until combined.

   
   

6. Bring the soup up to a gentle simmer and allow it to reduce slightly to your desired consistency.

   
   

7. Adjust the seasoning with salt and pepper as necessary.

   
   

8. To serve, ladle the soup in a bowl, add the broken blue corn tortilla chips, a dollop of pepper jack cheese spread and garnish with fresh cilantro, and scallions. Optionally, add some fresh large diced avocado chunks with a squeeze of lime and some lime zest.