Chicken Tortilla Soup Recipe

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.

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