Directions (continued)

• 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.