Ingredients: |
Ingredients: 3 tbsp extra virgin olive oil 1 large onion, finely chopped 4 - 5 green onions, finely sliced (white and light green parts only) 1¼ cups finely chopped cilantro 2-3 cloves garlic, finely minced 1 tbsp dried oregano 2 tsp cumin 2 tsp Adobo powder (optional) 1 14½ -oz can low-sodium diced tomatoes (regular or fire roasted) 8 c low sodium chicken broth 1½ lbs shredded chicken 1 medium zucchini, sliced and cut in half 1 medium yellow squash, sliced and cut in half 2 tbsp lime juice freshly ground black pepper 1 tsp sea salt
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Directions: |
Directions:-Add the chicken to a stock pot. Cover with just enough water to cover the chicken and simmer for about 20 minutes or until the chicken is no longer pink inside. -Remove the chicken from the pot and set aside to cool. After it has cooled, cut the chicken and discard the skin and bones. -In a large Dutch, heat oil over medium heat. -Add onion, green onions, cilantro, garlic, oregano and cumin. -Sauté for 8-10 minutes or until onions are translucent and tender. -Add tomatoes and chicken broth and bring to a boil then reduce to a simmer. -Add the chopped chicken, zucchini and yellow squash and cook for another 3-5 minutes or until zucchini and yellow squash is just softened. -Stir in the lime juice. -Add freshly ground black pepper and salt to taste. -Serve bowls of soup topped with cubes of Pepper Jack Cheese, tortilla strips, chopped cilantro, diced avocado and lime wedges. |