Spicy Mexican Chicken Soup With Zucchini

Submitted by lecole54

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

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 2 teaspoons vegetable oil or 2 teaspoons canola oil
• 2 medium onions, chopped
• 1⁄4 teaspoon salt (to taste)
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 chipotle chile in adobo, minced, plus 1-1/2 teaspoons of the sauce (to taste)
• 6 cups chicken broth
• 1 (14 ounce) can diced tomatoes
• 1 lb chicken breast, boneless and skinless
• 2 small zucchini, chopped (about ½ lb.)
• tortilla chips, crumbled (optional garnish)
• avocado, chopped and tossed with lime juice (optional garnish)
• cheddar cheese or monterey jack cheese, grated
• pickled jalapeno pepper (optional garnish)
• cilantro leaf, chopped (optional garnish)

directions

1. 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.
2. 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).
3. 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.
4. To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.

Reviews

[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!