I am breaking the 30 minute stove-to-table “rule” with this recipe but it is truly yummy and healthy.
For the soup:
7 c. chicken broth
1 med. yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
½ bell pepper, seeded and diced
1 potato, peeled and diced
¼ c tomato paste
1 bay leaf
2 tsp dried garlic powder
1 T. each dried cilantro and oregano
salt and white ground pepper to taste
1 zucchini diced
2 medium tomatoes, diced [Chronic in the Kitchen time saving substitution: use a 14 oz. can of diced tomatoes instead]
2 medium boneless, skinless chicken breasts, poached and shredded [Chronic in the Kitchen time saving substitution: 2 barbequed chicken breasts from your local deli, skinned and shredded]
for presentation:
Baked Tortilla Chips
1 ½ c. shredded Jack cheese (use low fat if watching fat)
8 – 10 slices avocado, optional
In large pot combine chicken broth through to oregano. Add salt and pepper to taste and bring to a boil; simmer 25 minutes covered. Add zucchini, tomatoes and shredded chicken breast pieces and continue to simmer about 10 minutes. Remove from heat. To serve, place tortilla chips, crushed a bit smaller if necessary, into individual bowls, cover with shredded cheese and ladle in soup. Top with sliced of avocado. 8 – 10 servings
