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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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. 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. Yield: 3-1/2 cups.
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