Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes

Gather all ingredients. Preheat the oven’s broiler and set a rack about 3 inches from the heat source.

Place corn under the preheated broiler, directly on the oven rack. Broil, turning every 3 to 4 minutes. Watch carefully; allow some kernels to take on a deep brown color, but not become blackened. Remove to a plate to cool.

Place tortillas on a sheet pan in a single layer and lightly mist with cooking spray. Place sheet pan in the middle of the oven and reduce heat to 400 degrees F (200 degrees C); toast until crisp, 10 to 15 minutes. Remove from the oven to cool.

Use a serrated knife to remove kernels from cobs. Reserve kernels; discard cobs.

Heat olive oil in a 4-quart saucepan over medium heat. When oil is hot, add bell pepper and chopped onions. Cook, stirring, until onions become translucent, 4 to 5 minutes.

Stir in cumin, chili powder, smoked paprika, and coriander, and cook about 1 minute. Add garlic and cook until fragrant, about 30 seconds.

Pour in chicken broth, and stir well. Add tomatoes and their liquid, green chilies, and chicken.

Mince 1 chipotle pepper and add to the pot. Place any remaining chilies and adobo sauce in a freezer bag and freeze for a later use.

Stir in zucchini and corn; bring to a boil, then reduce heat and simmer, uncovered, about 5 minutes. At this point, zucchini and corn will be somewhat firm; simmer longer if you prefer softer vegetables.

Serve soup warm. Garnish servings tortilla strips, shredded Cotija cheese, fresh cilantro sprigs, and lime wedges.