Southwestern Chicken-Veggie Soup

By ccavaletti

Ingredients

• 3 (32 oz) cartons chicken cooking stock
• 1 (10 oz) cans diced tomatoes with green chiles
• 1/2 medium cabbage, chopped
• 2 zucchini, halved lengthwise and thinly sliced
• 1 onion, chopped
• 1 c chopped celery
• 1 c chopped carrots
• 2 jalapenos, seeded and minced
• 4 c chopped cooked chicken
• 1/2 c chopped fresh cilantro
• 1 Tbsp ground cumin
• 1 Tbsp fresh lime juice
• Hot cooked rice (optional)
• Garnish: chopped fresh cilantro

Preparation

Step 1

1. In a large Dutch oven, combine chicken stock, diced tomatoes, cabbage, zucchini, onion, celery, carrots, and jalapenos. Bring to a boil over medium-high heat; reduce heat, and simmer for 30 minutes or until vegetables are tender.

2. Add chicken, cilantro, cumin, and lime juice to soup. Simmer for 10 to 15 minutes or until heated through. Serve with rice, if desired. Garnish with chopped fresh cilantro, if desired.