1 lb. chicken, cooked and shredded
6 c. chicken broth
4 lrg. Zucchini, sliced
1 (14oz.) can diced tomatoes with green chilies
1 med. onion, chopped
1 clove garlic, minced
1 T. Fajita or other Mexican seasoning
¼ c. fresh snipped cilantro
Salt and pepper to taste
In a large stock pot combine chicken broth, zucchini, and tomatoes with chilies, onion, garlic,
and seasoning. Bring to a boil over medium-high; reduce heat. Simmer covered for 15-20
minutes or until zucchini is tender. Stir in cooked chicken; heat through. Just before serving stir
in snipped cilantro.
Makes 4 servings of 2 ½ cups each
Calories: 190 per serving Fat: 3g.