Taco-Inspired Tortilla-Meatball Soup

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2 jalapeños

1 red bell pepper

2 ears corn on the cob

4 (6-in.) corn tortillas, cut into ½-in.-thick strips

1 pound ground sirloin

⅓ cup panko (Japanese breadcrumbs)

¾ teaspoon kosher salt, divided

6 garlic cloves, minced and divided

1 large egg, lightly beaten

1 chipotle chile, canned in adobo sauce, minced

1 tablespoon olive oil

2 cups chopped onion

2 cups cubed red potato

1 cup sliced carrot

3 cups fat-free, lower-sodium chicken broth

2 cups water

½ cup shredded Monterey Jack cheese (2 oz.)

¼ cup shredded extra-sharp cheddar cheese (1 oz.)

½ cup chopped fresh cilantro

Lime wedges (optional)

Note: Ingredients may have been altered from the original.

Directions at cookinglight.com

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