- 4 chicken breasts, no skin, no bones
- 1/2 tablespoon butter
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 zucchini, cubed
- 5 cups chicken stock
- 2 tablespoons chipotle chiles canned in adobo
- 1/4 cup black olives, canned
- 1/4 teaspoon cumin
- 1/2 teaspoon thyme
- 1/4 cup cilantro leaves, whole
- 1 tablespoon lime juice
- Remove the skin and bones from the chicken. Cut into bite sized pieces.
- Rinse the chipotle peppers (unless you want your soup super hot). Alternatively, you can use mild green chili peppers or even a green bell pepper for no spicy heat at all. Dice the peppers.
- In a large soup kettle over medium-high heat, add the butter and onions. Stir frequently. When the onions just begin to become translucent (about 2 minutes) add the minced garlic and the cubed zucchini. Stir frequently for about 1 minute.
- Add the chicken stock, chicken pieces, chipotle peppers, black olives, cumin and thyme. Bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes.
- Just before serving, add the cilantro leaves and the lime juice.