Ingredients
2 bone in breast
2 boneless/skinless breasts
3 cans chicken broth
3 cups water
3 chicken bouillon
4 corn tortillas - chopped
1 cup frozen corn
1 tablespoon Pasilli chili powder
1 chipotle chili, chopped
1 tablespoon adobo sauce
1 teaspoon (heaping) cumin
3 large carrots, chopped
2 potatoes, peeled/chopped
3 small zucchini, chopped
1/2 onion
5 garlic cloves
½ can diced tomatoes
Garnish:
Lime slices
Hot sauce
Grated cheese
Avocado slices
Shredded chicken
Fried tortilla strips
Preparation
Add all ingredients above onion. Sauté onion, garlic & diced tomatoes course puree & add to soup. Bring soup to a boil, simmer on medium/low for 2 hours. Remove chicken, and cool. Shred when cool enough to touch.
Use garnishes to taste.
