Tortilla Meatball Soup by Cooking Light Tortilla Meatball SoupPerfect for Arizona's Rainy Winter Weather, so hearty and spicy, and unusual enough to not seem like "everyday" food.Yield: Serves 6 Recipe Time: Hands-on: 43 MinutesTotal: 1 Hour, 30 MinutesIf you can't find fresh corn on the cob, substitute 2 cups frozen corn kernels, and broil them with peppers. After making this Tortilla Meatball Soup, you can use a few leftover chipotle chiles to spice up a pot of beans, rice, stews, or canola mayonnaise.Ingredients2 jalapeño peppers1 red bell pepper2 ears corn on the cob4 (6-inch) corn tortillas, cut into 1/2-inch-thick stripsCooking spray3/4 teaspoon kosher salt, divided garlic cloves, minced and divided1/3 cup panko (Japanese breadcrumbs)1 pound ground sirloin1 large egg, lightly beaten1 chipotle chile, canned in adobo sauce, mincedtablespoon olive oil2 cups chopped onion2 cups (3/4-inch) cubed red potatoescup (1/2-inch-thick) slices carrot3 cups fat-free, lower-sodium chicken broth2 cups water1/2 cup (2 ounces) shredded Monterey Jack cheese1/4 cup (1 ounce) shredded extra-sharp cheddar cheese1/2 cup chopped fresh cilantroPreparation 1. Preheat broiler.2. Cut jalapeños 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 jalapeños, 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; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 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.Nutritional Information Amount per serving Calories 380 Fat 16.3 g Satfat 6.5 g Monofat 6.1 g Polyfat 1 g Protein 25 g Carbohydrate 33.1 g Fiber 4.7 g Cholesterol 98 mg Iron 3 mg Sodium 631 mg Calcium 159 mg