Ingredients: |
Ingredients: 2 medium tomatoes
1 small onion, cut into small wedges
1 garlic clove, peeled
4 tsp. canola oil, divided
1 boneless skinless chicken breast half (about 6 oz.)
1/4 tsp. lemon-pepper seasoning
1/8 tsp. salt
2 corn tortillas (6 inches)
1/2 cupdiced zucchini
2 Tbsp. chopped carrot
1 Tbsp. minced fresh cilantro
3/4 tsp. ground cumin
1/2 tsp. chili powder
1 cup chicken broth
1/2 cup spicy hot tomato juice
1/3 cup frozen corn
2 Tbsp. tomato puree
1 1/2 tsp chopped seeded jalapeno pepper
1 bay leaf
1/4 cup cubed or sliced avocado
1/4 cup shredded Mexican cheese blend
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Directions: |
Directions:Brush the tomatoes, onion and garlic with 1 tsp. oil. Broil 4 inches from the heat for 3-4 minutes on each side or until tender. Peel and discard charred skin from tomatoes, place in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth.
Sprinkle chicken with lemon-pepper seasoning and salt; broil 5-6 minutes on each side or until a meat thermometer reads 170º. Cut one tortilla into 1/4 inch strips; coarsely chop remaining tortilla.
In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon. Place on paper towel to drain.
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, tomato juice, corn, tomato puree, jalapeno, and bayleaf. 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. |
This recipe for Tortilla Chicken Soup is from