Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ¼ teaspoon lemon pepper seasoning; ⅛ teaspoon salt; 2 corn tortillas (6-inches); ½ cup diced zucchini; 2 tablespoons chopped carrots; 1 tablespoon minced fresh cilantro; ¾ teaspoon ground cumin; ½ teaspoon chili powder; 1 cup reduced-sodium chicken broth; ½ cup spicy hot v8 juice; ⅓ cup frozen corn; 2 tablespoons tomato puree; 1 ½ teaspoons chopped and seeded jalapeno peppers (use gloves when handling); 1 bay leaf; ¼ cup cubed avocado; ¼ cup Mexican blend cheese

Servings: persons

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 skinless chicken breast half (6oz)
¼ teaspoon lemon pepper seasoning
⅛ teaspoon salt
2 corn tortillas (6-inches)
½ cup diced zucchini
2 tablespoons chopped carrots
1 tablespoon minced fresh cilantro
¾ teaspoon ground cumin
½ teaspoon chili powder
1 cup reduced-sodium chicken broth
½ cup spicy hot v8 juice
⅓ cup frozen corn
2 tablespoons tomato puree
1 ½ teaspoons chopped and seeded jalapeno peppers (use gloves when handling)
1 bay leaf
¼ cup cubed avocado
¼ cup Mexican blend cheese

1
Brush tomatoes, onion and garlic with 1 teaspoon oil.
2
Broil for 6-8 minutes or until tender, turning tomatoes once.
3
Peel charred skin from tomatoes; place in a blender.
4
Add onion and garlic; process until smooth.
5
Sprinkle chicken with lemon pepper and salt; broil 5-6 minutes per side or until done.
6
Cut 1 tortilla into 1/4-inch strips; coarsely chop the other one.
7
In a saucepan, fry tortilla strips in remaining oil until crisp; remove.
8
In same pan, cook zucchini, carrot, seasonings and chopped tortilla 4 minutes.
9
Stir in tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf.
10
Bring to a boil.
11
Reduce heat; simmer, uncovered, for 20 minutes.
12
Cut chicken into strips.
13
Add to soup; simmer 5 minutes.
14
Discard bay leaf.
15
Top with avocado, cheese and tortilla strips.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 medium tomatoes, 1 small onion, cut into wedges, 1 garlic clove, peeled, 4 teaspoons canola oil, divided, and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Soup

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