To the toes...
This is one of my favorite recipes, so rich in flavor and so good for you too; chocked full of vitamins, antioxidants with enough capsaicin to clear up a stuffy head, plus all the 'feel-good' tastes. I like to make it for a casual lunch or a simple dinner and it is perfect as a soup course when serving Mexican or Tex-Mex flavored meals. It is also great to share with a sick friend, a shut-in or a neighbor.
Try it, it will warm you up too.
Set oven on broil with rack about 4 inches from heat source.
Brush tomatoes, onion and garlic with 1 teaspoon oil. Broil for 6 to 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 a couple of minutes or until smooth.
Sprinkle chicken with lemon-pepper and salt; broil for 5 to 6 minutes on each side or until juices run clear. Cut one tortilla into 1/4-inch 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, jalapeño and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Cut chicken into strips and add to soup; simmer 5 minutes longer. Discard bay leaf. Garnish with avocado, cheese and tortilla strips. Add additional chopped jalapeno if desired.
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