The first and most recent is taken from HERE. But here is my rendition of it.
|Photo taken from Tastefoodblog.com|
The original recipe calls for leftover roasted chicken...and the homemade chicken stock that came from that...but in real life, I've never cooked a whole chicken, therefore no homemade chicken stock was used in this recipe.
You will need:
If you're a busy working person like me, I would start your chicken in the crock pot before work. When you come home, shred it up and set it aside. (Until just a few months ago, I didn't even know this was a possibility...I guess I thought shredded meat came from a restaurant. For real.)
Then, in a soup pot, add your olive oil, onions, and bell pepper – sauté 2 min. Add your jalapeño, zucchini, and garlic – sauté another 2 min. Add your chicken stock, fire roasted tomatoes, tomato paste, cumin, coriander, and cloves. Bring to boil, then simmer for 15 min. Add corn, chicken, beans, and ½ of the cilantro – simmer until all is hot. Serve with some shredded cheese, cilantro as garnish, and tortilla chips.