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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Bess
Added: Sunday, May 27, 2007


2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 tsp. canola oil, divided
1 boneless skinless chicken breast half (6 oz)
1/4 tsp lemon-pepper seasoning
1/8 tsp. salt
2 corn tortillas
1/2 cup diced zucchini
2 tbsp chopped carrot
1 tbsp. minced fresh cilantro
3/4 tsp ground cumin
1/2 tsp. chili powder
1 cup reduced-sodium chicken broth
1/2 cup spicy hot V8 juice
1/3 cup frozen corn
2 tbsp. tomato puree
1 1/2 tsp. chopped seeded jalapeno pepper
1 bay leaf
1/4 cup each cubed avocado and shredded Mexican cheese blend

Brush tomatoes, onion and garlic with 1 tsp. oil. Broil for 6-8 minutes or until tender, turning tomatoes once. Peel charred skin from tomatoes; place in a blender. Add onion and garlic; process until smooth. Sprinkle chicken with lemon-pepper and salt; broil 5-6 minutes per side or until done. Cut 1 tortilla into 1/4 strips; coarsely chop the other one. In a saucepan, dry tortilla strips in remaining oil until crisp; remove.
In same pan, cook zucchini, carrot, seasonings and chopped tortilla 4 minutes. Stir in 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. Add to soup; simmer 5 minutes. Discard bay leaf. Top with avocado, cheese and tortilla strips.

Number Of Servings:
Number Of Servings:
3 1/2 cups
Preparation Time:
Preparation Time:
55 minutes




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