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
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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. |