Mexican Chicken Soup

Mexican Chicken Soup

2 Tbs oil

1 medium onion, chopped

2 Anaheim chiles, roasted, skinned, seeded and chopped

1 Jalapeño, seeded and chopped

1 Tbs chili powder

1 Tbs ground cumin

One 14-ounce can diced tomatoes, with juice

1 zucchini, cut into coins and quartered

6 cups low-sodium chicken broth

2 cups shredded rotisserie chicken

1 cup elbow macaroni, cooked according to package instructions

Lime

Avocado

Cilantro

Saute the onion in oil until soft. Add the chiles and spices. Saute for 2 minutes. Add the tomatoes, zucchini, chicken broth and chicken. Boil then reduce heat. Simmer for 20 minutes.

Add cooked macaroni. Serve piping hot in a bowl with lime, avocado and cilantro leaves.

2020 05 02