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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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