Ingredients
2 tablespoons vegetable oil
2 cups frozen corn, thawed
1 red bell pepper, diced
1 12-oz. package of vegetarian chicken tenders
1 teaspoon poultry seasoning
1 teaspoon cumin
Salt and pepper to taste
1 zucchini, diced
1 onion, chopped
3-5 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, chopped
1 28-oz. can stewed tomatoes
1 8-oz. can tomato sauce
4 cups vegetable tock
Garnishes:
Blue corn tortilla chips
Shredded cheese
Plain yogurt
Avocado
Cilantro or parsley
2 tablespoons vegetable oil
2 cups frozen corn, thawed
1 red bell pepper, diced
1 12-oz. package of vegetarian chicken tenders
1 teaspoon poultry seasoning
1 teaspoon cumin
Salt and pepper to taste
1 zucchini, diced
1 onion, chopped
3-5 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, chopped
1 28-oz. can stewed tomatoes
1 8-oz. can tomato sauce
4 cups vegetable tock
Garnishes:
Blue corn tortilla chips
Shredded cheese
Plain yogurt
Avocado
Cilantro or parsley
Directions:
Saute onion, garlic, bell pepper and zucchini in oil for about 5 minutes.
Add chicken, seasonings and chipotle peppers. Stir and let the chicken warm up for a few minutes.
Add tomatoes, tomato sauce and stock. Heat until bubbly. Reduce heat to medium low and add corn.
Add tomatoes, tomato sauce and stock. Heat until bubbly. Reduce heat to medium low and add corn.
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