Ingredients
2 medium tomatoes1 small onion, cut into wedges1 garlic clove, peeled4 teaspoons canola oil, divided1 boneless skinless chicken breast half (6 ounces)1/4 teaspoon lemon-pepper seasoning1/8 teaspoon salt2 corn tortillas (6 inches)1/2 cup diced zucchini2 tablespoons chopped carrot1 tablespoon minced fresh cilantro3/4 teaspoon ground cumin1/2 teaspoon chili powder1 cup reduced-sodium chicken broth1/2 cup Spicy Hot V8 juice1/3 cup frozen corn2 tablespoons tomato puree1-1/2 teaspoons chopped seeded jalapeno pepper1 bay leaf1/4 cup cubed or sliced avocado1/4 cup shredded Mexican cheese blend
Preparation
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.
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.
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; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.
