SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI

Spicy Mexican Chicken Soup With Zucchini image

Provided by lecole54

Categories Mexican

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

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)

Steps:

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.

Nutrition Facts : Calories 332, Fat 15.5, SaturatedFat 4, Cholesterol 72.6, Sodium 1350.3, Carbohydrate 13.9, Fiber 3.1, Sugar 7.5, Protein 33.6