 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Diabetic Exchanges: 2 lean meats, 2 vegetables, 1 starch and 1 fat. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
2 medium tomatoes |
1 small onion, cut into wedges |
1 garlic clove, peeled |
4 teaspoons canola oil, divided |
1 skinless chicken breast half (6oz) |
1/4 teaspoon lemon pepper seasoning |
1/8 teaspoon salt |
2 corn tortillas (6-inches) |
1/2 cup diced zucchini |
2 tablespoons chopped carrots |
1 tablespoon minced fresh cilantro |
3/4 teaspoon ground cumin |
1/2 teaspoon chili powder |
1 cup reduced-sodium chicken broth |
1/2 cup spicy hot v8 juice |
1/3 cup frozen corn |
2 tablespoons tomato puree |
1 1/2 teaspoons chopped and seeded jalapeno peppers (use gloves when handling) |
1 bay leaf |
1/4 cup cubed avocado |
1/4 cup mexican blend cheese |
Directions:
1. Brush tomatoes, onion and garlic with 1 teaspoon 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.
2. Sprinkle chicken with lemon pepper and salt; broil 5-6 minutes per side or until done. Cut 1 tortilla into 1/4-inch strips; coarsely chop the other one. In a saucepan, fry tortilla strips in remaining oil until crisp; remove.
3. 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.
4. Cut chicken into strips. Add to soup; simmer 5 minutes. Discard bay leaf. Top with avocado, cheese and tortilla strips.
|
|