Ingredients
8 cups chicken broth (you can use chicken bouillon cubes - 1 cube to 2 cups of water)
1 red onion, diced
2-4 boneless, skinless chicken breasts
2 carrots, pealed and diced
2-4 potatoes, peeled and diced
1/4 cup tomato paste (more if desired, to taste)
1 bay leaf
2 cloves garlic, minced
1 whole pepper of the canned chipotle chile in adobo sauce (I use the La Costena brand)
1 jalapeno, seeded and minced
1 tsp oregano
1/8 tsp cumin
1 tsp salt
1 tsp white pepper
1 small to medium zucchini, diced
1 yellow summer squash, diced
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 Tbs chopped fresh cilantro
2 Tbs freshly squeezed lime juice
2 Tbs freshly squeezed orange juice
Fresh, frozen or canned corn - optional
In large stockpot over high heat, combine chicken broth, chicken, onion, carrots, potatoes, tomato paste, bay leaf, garlic, chipotle pepper, jalapeno, oregano and cumin. Bring to a boil. Reduce heat to low and simmer for 20 minutes. When the chicken is cooked, remove from pot and shred it. Add salt and white pepper. Add zucchini, summer squash, bell peppers and corn if desired. Bring to a boil again. Reduce heat to low and simmer 15 minutes. Add cilantro, lime and orange juice. Stir well and remove from heat.
Garnish: Tortilla chips, shredded cheese, chopped fresh cilantro, sliced avocados, jalepeno rings, lime wedges. (I usually just do chips, cheese, cilantro and a bit of lime juice).
Makes approx. 3 quarts
