Best Chicken Tortilla Soup

• 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

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 170u0b0. 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.

tomatoes, onion, garlic, canola oil, chicken breast, lemonpepper seasoning, salt, corn tortillas, zucchini, carrot, fresh cilantro, ground cumin, chili powder, chicken broth, frozen corn, tomato puree, pepper, bay leaf, avocado

Taken from www.tasteofhome.com/recipes/best-chicken-tortilla-soup/ (may not work)