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Best Chicken Tortilla Soup

 Best Chicken Tortilla Soup
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
3 ServingsPrep: 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 6-8 minutes or until tender, turning once. Peel

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Best Chicken Tortilla Soup (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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.