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Spicy Mexican Chicken Soup with Zucchini
2 teaspoons vegetable or canola oil
2 medium onions, chopped
1/4 teaspoon salt, or to taste
4 each Cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon dried oregano
1 each chipotle chili in adobo sauce, minced, plus 1 1/2 tsp. of the sauce, or to taste
6 cups (1 1/2 quarts) Homemade Chicken broth or low-sodium chicken broth
1 each ( 14 oz.) can diced tomatoes
1 lb boneless skinless chicken breast
2 each small zucchinis, (about 1/2 lb.), chopped
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Spicy Mexican Chicken Soup with Zucchini

Spicy Mexican Chicken Soup with Zucchini

Spicy Mexican Chicken Soup with Zucchini
  • Servings:Serves 6
  • Prep Time:10 minutes
  • Cook Time:25 minutes
* Note: Optional Garnishes:crumbled tortilla chips, chopped avocado tossed with lime juice, grated Cheddar or Monterey Jack cheese, Greek yogurt or sour cream, pickled jalapeno chili rings, chopped cilantro leaves
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 zucchiniis 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.
Source: Hannaford fresh Magazine, January - February 2012