Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe
Photo by: Taste of Home
Rating

100% would make again

Chock-full of veggies and autumn color, this soup from Dousman, Wisconsin cook Kathy Averbeck is ideal for using up fresh garden bounty. She adds richness by first grilling the chicken and vegetables.

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  • 3 Servings
  • Prep: 30 min. Cook: 25 min.

Ingredients

  • 2 medium tomatoes
  • 1 small onion, cut into wedges
  • 1 garlic clove, peeled
  • 4 teaspoons canola oil, divided
  • 1 boneless skinless chicken breast half (6 ounces)
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon salt
  • 2 corn tortillas (6 inches)
  • 1/2 cup diced zucchini
  • 2 tablespoons chopped carrot
  • 1 tablespoon minced fresh cilantro
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup spicy hot V8 juice
  • 1/3 cup frozen corn
  • 2 tablespoons tomato puree
  • 1-1/2 teaspoons chopped seeded jalapeno pepper
  • 1 bay leaf
  • 1/4 cup cubed or sliced avocado
  • 1/4 cup shredded Mexican cheese blend

Directions

  • Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 3-4 minutes on each side or until tender. Peel and discard charred skin from tomatoes; place in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth.
  • Sprinkle chicken with lemon-pepper and salt; broil for 5-6 minutes on each side or until a meat thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla.
  • In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon.
  • In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • Cut chicken into strips and add to soup; simmer 5 minutes longer or until chicken is no longer pink. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips. Yield: 3-1/2 cups.

Nutritional Analysis: 1 cup equals 284 calories, 14 g fat (3 g saturated fat), 40 mg cholesterol, 617 mg sodium, 24 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Chicken Tortilla Soup published in Cooking for 2 Fall 2005, p33

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Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

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