Mexican Chicken Vegetable Soup (GF)

 

Mexican Chicken Vegetable Soup (GF)

(6-10 servings)

Ingredients:

as needed Cooking Spray

2 cups White Onion, diced

1 medium Orange Bell Pepper

1 medium Yellow Bell Pepper

1 tsp. Kosher Salt

2 tsp. Minced Garlic

2 tsp. Ground Cumin

1 tsp. Chili Powder

½ tsp. Black Pepper

3 small Fresh Zucchini, diced

1 can (15 oz.) Diced Tomatoes

1 lb. Cooked Chicken, chopped or shredded

4 cups Chicken Broth

½ cup Cilantro, chopped

½ cup Salsa Verde

½ cup Sour Cream

Directions:

Coat a 1 to 2-gallon soup pot or Dutch oven with spray.  Over medium heat, add onion, bell peppers and salt, cooking until tender-crisp (7-8 minutes).  Be sure to stir often.  Now add garlic, cumin, chili powder and black pepper, cooking about 1 minutes while you continue to stir.  Next, add zucchini, tomatoes, chicken and broth.  Increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer covered until zucchini is tender (5-8 minutes).  When ready to serve, stir in the cilantro and dish up.  Top with the salsa verde and sour cream.

Notes:              You can use any combination of bell peppers.  It depends on availability and price.  For the chicken, I try of use rotisserie chicken.  Costco has it in packages of white meat which makes it very convenient.

Ideas for Future Efforts

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