Recipe

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• 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 (6 inches)
• 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 cubed or sliced avocado
• 1/4 cup shredded mexican cheese blend

• 1 Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes 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 a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla.
• 3 In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon.
• 4 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.
• 5 Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips. Yield: 3-1/2 cups.