Spicy Mexican Chicken Soup With Zucchini Recipe

Name: Spicy Mexican Chicken Soup With Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 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)

Servings: persons

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 1/2 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)

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 zucchini is 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.

986

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons vegetable oil or 2 teaspoons canola oil, 2 medium onions, chopped, 1/4 teaspoon salt (to taste), 4 garlic cloves, minced, and more.

Yes, Spicy Mexican Chicken Soup With Zucchini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Mexican Chicken Soup With Zucchini

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