Spicy Grilled Corn Salad with Black Beans and Queso Fresco, lovely on it's own, but better when turned into chicken and tortilla soup! I left out the vinegar in the recipe and be careful with the chipotle, taste first.
I was looking for a tailgating dinner and saw the Chicken and Tortilla Soup in the special issue and noticed that the corn salad ingredients just about matched the soup ingredients. I already had a giant pot of chicken stock simmering away, but that wasn't necessary for the recipe as it simply called for low sodium chicken broth.
Roasting the vegetables was a nice touch for the soup and I will keep this in mind for many of my soup recipes in the future. The soup was great and it was not spicy at all so I would add a little heat to my bowl. I think that a warm chili powder would do the trick. You really have to season this soup to your taste, adding a little cumin and smoked paprika wouldn't hurt. A squeeze of lime and grated zest is a nice touch also.
Excellent with the corn bread from Issue 107 which came out perfect this time.
