1 Tablespoon olive oil

1 small onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1 green pepper, chopped

1 bunch cilantro

1 serrano pepper

3 cloves garlic

6 cups low sodium chicken broth

1 teaspoon dried cumin

2 teaspoons dried oregano

12 ounces shredded chicken

2 small zucchini, chopped

1/2 cup frozen corn

Salt and pepper to taste

Heat olive oil in a large pot.  Add in onion, celery, carrots, and pepper.  Season with salt and pepper and cook 10-12 minutes until veggies begin to look tender.

While veggies are cooking, blend cilantro, serrano pepper, 1 garlic clove, and 2 cups of broth.  Set aside.

Once veggies are tender, add 2 more chopped garlic cloves.  Season with cumin and oregano.  Stir well and cook another 2 minutes.

Add shredded chicken, zucchini, corn, remaining 4 cups chicken broth and cilantro mixture.  Bring to a boil, then simmer 10 minutes until zucchini is tender.

Source:  www.cleananddelicious.com

 

 

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