Best Chicken Tortilla Soup

Name: Best Chicken Tortilla Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3-1/2 cups.
Cuisine: Mexican Recipes, Mexican Soups
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

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

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 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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/4 cups: 284 calories, 14g fat (3g saturated fat), 40mg cholesterol, 617mg sodium, 24g carbohydrate (7g sugars, 5g fiber), 18g protein.

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

Reviews

Click stars to rate

Average Rating:

carol_ds

Oct 13, 2013

This was very good. It took a bit more effort than I would want to put in on a weeknight but with time on a weekend it was no problem.
llheath

Oct 10, 2013

I frequently cook dishes with southwestern flavor. This was truly a delicious soup. I have made chicken tortilla soup in many versions, and this is by far the best.I just happen to have a small yellow squash on hand as well as the zucchini, which I added to the soup. I also had no tomato puree so I solely used fresh tomatoes and a bit of leftover homemade spaghetti sauce. The fried tortilla strips were terrific. I added them to the soup as well as the fresh avocado and shredded cheddar cheese. This was warm, flavorful, and delicious. I will definitely make it and serve it again!