This recipe is featured in our Weekly Meal Planner here!
For The Soup
- 1/ 4 cup olive oil, divided
- 2 chicken breasts or thighs, cooked and shredded
- 1/ 2 onion, diced
- 2 garlic cloves, minced
- 4 cups chicken stock
- 1 cup water
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 zucchini, diced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 cup frozen corn, optional
- 4 corn tortillas, cut into strips
- Queso Fresco
- 4 radishes, sliced
- 1 large avocado, sliced
- 2 limes
- 1 cup cilantro
In a large pot, heat 2 tablespoons of olive oil on medium heat. sauté the onion and garlic until translucent, about 5 minutes. Shred cooked chicken breast or thighs and add to the pot.
Add 1 cup of water, 4 cups chicken broth, chili powder, cayenne, paprika, canned crushed tomatoes, dried oregano and chopped zucchini. Bring to a simmer, about 5-10 minutes.
In a separate pan heat 1/2 tablespoon olive oil on medium to high heat. ook the corn by stirring every other minute until they are a bit charred. Add to the broth.
Using the same pan heat 2 more tablespoons of olive oil and fry the corn tortillas strips in small batches so that they lay evenly on the pan. brown on each side turning over every 30-45 seconds. Add oil when necessary. Pat dry on paper towels and set aside.
Simmer the broth for an additional 15-20 minutes. serve while hot, garnish with tortilla strips, avocado slices, cilantro, thinly sliced radishes, lime wedges and queso fresco.