Chicken Vegetable Soup


1 carton of organic GF chicken broth (I use Pacific Foods)
½ onion diced
2 medium sized zucchini chopped
2 medium sized carrots choppedchicken soup
2 celery stalks chopped
1 small bag of frozen sweet corn
1 small rotisserie chicken
3-4 cloves garlic minced
1 ½ tsp. cumin
1 tsp. chili powder
Salt and pepper to taste

Additional toppings:

Shredded cheese
Avocado slices
Tortilla strips

Bring the broth to a low boil and add zucchini, carrots, onions, celery, corn, garlic, cumin and chili powder.  Turn heat to low.  Cook vegetables while pulling apart chicken.  I use an organic, GF, rotisserie chicken for the flavor and convenience, but feel free to make your own broth by boiling a small chicken.  Shred chicken and add to soup.  Cook for another 25 minutes.  Add salt and pepper to taste.  Sprinkle your bowl of soup with a little cheese and tortilla strips, and add a couple slices of avocado to enjoy as a tortilla soup!

Yields 4 servings.

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