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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 3 |
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Chock-full of veggies and autumn color, this soup from Dousman, Wisconsin cook Kathy Averbeck is ideal for using up fresh garden bounty. She adds richness by first grilling the chicken and vegetables. Ingredients:
2 medium tomatoes |
1 small onion, cut into wedges |
1 garlic clove, peeled |
4 teaspoons canola oil, divided |
1 boneless skinless chicken breast half (6 ounces) |
1/4 teaspoon lemon-pepper seasoning |
1/8 teaspoon salt |
2 corn tortillas (6 inches) |
1/2 cup diced zucchini |
2 tablespoons chopped carrot |
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 seeded jalapeno pepper |
1 bay leaf |
1/4 cup cubed or sliced avocado |
1/4 cup shredded mexican cheese blend |
Directions:
1. Brush tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning tomatoes once. 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.
2. Sprinkle chicken with lemon-pepper and salt; broil for 5-6 minutes on each side or until juices run clear. 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.
3. 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.
4. Cut chicken into strips and add to soup; simmer 5 minutes longer. Discard bay leaf. Garnish with avocado, cheese and tortilla strips.
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