1. Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil. 2. Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes. 3. Remove chicken to a plate to cool about 10 minutes. 4. Remove the chillies from the soup and adjust the seasoning. 5. Remove the skin and bones from the chicken and tear it into coarse shreds. 6. Add zucchini and chicken to the pot simmer 5 minutes. 7. Add cilantro and serve in about 2 minutes with wedges of lime on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
