Spicy Mexican Chicken Soup With Zucchini Recipe
Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012).
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Plate
- Ladle
- Mixing bowl
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)
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