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Spicy Mexican Chicken Soup With Zucchini

Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012).

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
  • Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
  • Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
  • To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.
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RECIPE MADE WITH LOVE BY

@lecole54
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@lecole54
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"Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012)."
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  1. Summer T.
    I added more salt because I used low sodium broth. I also tripled the recipe and added an extra 2 cups of broth. I used fire roasted tomatoes and Mexican oregano. Delicious!
    Reply
  2. lecole54
    Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012).
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