Mexican Chicken Soup

This is one of our favorite soups. We usually serve it with skillet-warmed tortillas. It's a great one-dish meal, loaded with veggies, bite-sized seasoned chicken breast chunks and a broth you'll want to lap up once the rest is gone. Don’t leave out the cinnamon, along with the creamy monterey jack cheese, it makes the soup. It doesn't really need a side dish, but if you'd like, serve it with some fresh cut mango.

Bountiful Basket's note: Great if you have an abundance of Zucchini!




Mexican Chicken Soup
1 tsp ground cumin
1 tsp chili powder
2 tsp cider vinegar
½ tsp ground cinnamon
2 tsp vegetable oil
1 pound chicken breast cut into bite-size pieces
2 ½ C slivered onion (about 1 large)
4 cloves garlic, minced
6 ½ C chicken broth
4 C zucchini
1 ½ C frozen whole kernel corn, thawed
1 Tbs minced pickled jalepeno peppers
¾ tsp salt
¼ tsp dried whole oregano
1 (14 oz can) diced tomatoes
1 C Moterey Jack cheese

Combine first 4 ingredients in a small bowl; stir well. Heat oil in a large sauce pan over medium-high heat. Add cumin mixture, chicken, onion and garlic; sauté 5 minutes. Add broth and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
Ladle into soup bowls; top with cheese. Yield 15 cups (serving size: 1 ½ cups and 1 Tbs cheese)