2-3 chicken breast halves
1/2 Tbsp. crushed garlic
1/2 med. onion, diced
1-29 oz. can diced tomatoes
2 c. chicken broth (use water from boiling chicken + 2 tsp. chicken bouillon powder)
1/4 tsp. salt
1/2 tsp. pepper
3/4 Tbsp. dried oregano
3/4 tsp. dried basil
1 tsp. chili powder
1/2 tsp. cumin
3 carrots, peeled and sliced
2-3 celery ribs, sliced
1-4 oz. can diced chiles
1-2 halved and sliced zucchini
1-2 halved and sliced summer squash
Directions:
Boil chicken and shred. Set aside. Saute garlic and onion together. Add tomatoes, chicken broth, and spices. Bring to a boil. Add chicken, carrots, celery and chiles; let simmer until vegetables are tender. Add zucchini and summer squash and simmer until tender. Add more chicken broth if soup is too thick.
May serve over fried corn tortilla strips or crushed Fritos. Top with shredded Cheddar cheese, sour cream, cilantro--whatever sounds good to you. This is a great soup to use up summer vegetables.
