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Categories:Viewed: 90 - Published at: 5 years ago
Ingredients
- 2 jalapeno peppers 1 red bell pepper 2 ears corn on the cob 4 (6-inch) corn tortillas
- cut into 1/2-inch-thick strips Cooking spray 3/4 teaspoon kosher salt
- divided 6 garlic cloves
- minced and divided 1/3 cup panko (Japanese breadcrumbs) 1 pound ground sirloin 1 large egg
- lightly beaten 1 chipotle chile
- canned in adobo sauce
- minced 1 tablespoon olive oil 2 cups chopped onion 2 cups (3/4-inch) cubed red potatoes 1 cup (1/2-inch-thick) slices carrot 3 cups fat-free
- lower-sodium chicken broth 2 cups water 1/2 cup (2 ounces) shredded Monterey Jack cheese 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese 1/2 cup chopped fresh cilantro
Method
- 1. Preheat broiler.
- 2. Cut jalapenos and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapenos, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
- 3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
- 4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
- 5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; saute for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; saute 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.
