1. Heat oil in large dutch oven over medium heat. 2. Add oinions, separated into rings, chilies, cumin and cilantro. Cook, stirring often, until onions are soft, about 6 to 8 minutes. 3. Stir in garlic, then add broth. Bring to a boil over high heat, reduce heat, cover, and simmer 20 minutes. 4. Add carrots, chicken breasts and rice to broth. Reduce heat, cover, and simmer about 15 minutes, until breast meat is done. 5. Lift out meat and let set until cool enough to handle, then shred or cut chicken into bite-sized pieces. 6. Add zucchini and chicken meat to soup and simmer, uncovered, just until zucchini is bright green and crisp-tender, about 5 minutes. 7. To serve. place a small handful of tortilla strips in each bowl and spoon soup over. Put some grated jack cheese on top, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
