Best Chicken Tortilla Soup
From the Fall 2005 issue of Cooking for Two Magazine
http://www.tasteofhome.com/recipes/best-chicken-tortilla-soup
Cook: 25 minutes.
YIELD: 3 servings
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
· 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.
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.
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