Monday, September 12, 2016

{soups-salads-and-salad-dressings} WR Best Chicken Tortilla Soup


Best Chicken Tortilla Soup

From the Fall 2005 issue of Cooking for Two Magazine

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 minutes.

Cook: 25 minutes.

YIELD: 3 servings


·                                 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


·                                 1. 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.

·                                 2. 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.

·                                 3. In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon.

·                                 4. 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.

·                                 5. 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.

Nutritional Facts

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


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 




Posted by: "Jodi T" <>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (2)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*



No comments:

Post a Comment