Ingredients Jump to Instructions ↓

  1. 2 medium tomatoes

  2. 1 small onion, cut into wedges

  3. 1 garlic clove, peeled

  4. 4 teaspoons canola oil, divided

  5. 1 boneless skinless chicken breast half (6 ounces)

  6. 1/4 teaspoon lemon-pepper seasoning

  7. 1/8 teaspoon salt

  8. 2 corn tortillas (6 inches)

  9. 1/2 cup diced zucchini

  10. 2 tablespoons chopped carrot

  11. 1 tablespoon minced fresh cilantro

  12. 3/4 teaspoon ground cumin

  13. 1/2 teaspoon chili powder

  14. 1 cup reduced-sodium chicken broth

  15. 1/2 cup spicy hot V

  16. 8 juice

  17. 1/3 cup frozen corn

  18. 2 tablespoons tomato puree

  19. 1-1/2 teaspoons chopped seeded jalapeno pepper

  20. 1 bay leaf

  21. 1/4 cup cubed or sliced avocado

  22. 1/4 cup shredded Mexican cheese blend

Instructions Jump to Ingredients ↑

  1. 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.


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