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Best Chicken Tortilla Soup

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
  • Total Time
    Prep: 30 min. Cook: 25 min.
  • Makes
    3-1/2 cups

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.
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.

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Reviews

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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!

  • Mindendreed
    Jan 5, 2012

    No comment left

  • spinnerfamily
    Dec 12, 2006

    No comment left