Chicken Tortilla Soup Recipe

Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. 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 and salt; broil for 5-6 minutes on each side or until a meat thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon. 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. Cut chicken into strips and add to soup; simmer 5 minutes longer or until chicken is no longer pink. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips. Yield: 3-1/2 cups.