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Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe photo by Taste of Home

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

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Chicken Tortilla Soup Recipe

Prep: 30 min. Cook: 25 min.

Yield: 3 Servings

30 25 55

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 California 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 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes 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 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; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips. Yield: 3-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.

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

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Chicken Tortilla Soup

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(1-1) of 1 reviews

Reviewed on Jan. 05, 2012 by mindends

A fair amount of work goes into this soup, but none of the prep is hard, there's just a good bit of it. I doubled the recipe, and since I forgot to pick up jalapenos, I used a can of diced green chile. Very pleased with the result.