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2 jalapeno peppers1 red bell pepper2 ears corn on the cob4 (6-inch) corn tortillas, cut into ½-inch-thick stripsCooking spray¾ teaspoon kosher salt, divided6 garlic cloves, minced and divided? cup panko (Japanese breadcrumbs)1 pound ground sirloin1 large egg, lightly beaten1 chipotle chile, canned in adobo sauce, minced1 tablespoon olive oil2 cups chopped onion2 cups (3/4-inch) cubed red potatoes1 cup (1/2-inch-thick) slices carrot3 cups fat-free, lower-sodium chicken broth2 cups water½ cup (2 ounces) shredded Monterey Jack cheese¼ cup (1 ounce) shredded extra-sharp cheddar cheese½ cup chopped fresh cilantroPreheat broiler.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.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.Combine ¼ 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).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 ½ teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1½ 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.
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