Southwest Chicken and Vegetable Soup

Every Saturday I bring food to Travis at work. I try and bring something that I can make the night before, is easily portable, and can be shared with others. I have found that soups tend to fit all these categories and are a big hit! This soup was no exception.

For the cooked chicken you can use chicken from one rotisserie chicken or cook your own. I have found the best way to prepare chicken for a dish that calls for it precooked is to cook bone-in chicken quarters with the skin removed in a dutch oven in chicken stock for 1 to 2 hours. Then shred and chop once cooked and cooled.

Ingredients

Serves 8 to 10

3 32oz cartons chicken stock

2 10oz cans diced tomatoes with green chiles

1/2 head cabbage, chopped

2 zucchini, halved lengthwise and thinly sliced

1 onion

1 cup chopped celery

1 cup chopped carrots

2 jalapeños, seeded and minced

4 cups cooked chicken

1/2 cup cilantro, chopped

1 tbs ground cumin

1 tbs fresh lime juice

Directions

In a large dutch oven combine stock, diced tomatoes, cabbage, zucchini, onion, celery, carrots, and jalapeños. Bring to a boil over high heat, then reduce heat and simmer for 30 minutes or until veggies are tender.

Add the chicken, cilantro, cumin, and lime juice to the soup. Simmer for 10 more minutes until heated through.