3 chicken thighs
1 box of chicken broth
1 cup of water
1 zucchini, diced
1 green pepper, diced
2 pieces of celery, diced
2 carrots, peeled and diced
3 cloves of garlic, chopped
3 small tomatoes, diced.
2 scallions, diced
3 tbsp of chopped fresh cilantro
1tsp of cumin
1tsp of spicy salt (any season salt that has a kick)
2 tsp cumin
3tbsp of olive oil
1tbsp of sunflower oil
Step One
Take a dutch oven or saucepot and heat on medium to high heat. Put in chicken thighs and 1 tsp of cumin; add salt to taste... sear off slightly and then pour water and cover. Cook on high heat for 5 minutes, until chicken is just cooked through. Take chicken out of pot and broth and set aside to cool.
Step Two
Chop all veggies. Using the same pot (do not wash), put in your olive oil and all chopped veggies except for the garlic, scallion, cilantro, and tomatoes. While veggies are sautéing on medium to high heat, notice when the veggies start to soften, then add garlic. Sauté for 1 min. Add broth. Reduce heat to medium and let simmer for a few minutes. In the mean time, chop the chicken. Once you see the soup simmering, add the chicken, tomatoes and half the scallion and cilantro. Turn heat down to low, and cook for 2 more minutes and serve. Add your favorite chips, cheese, avocado, lime, and remaining cilantro and scallion. Enjoy!!