Yucatan - Style Chicken and Vegetable Soup

Ingredients

• 1 large onion, chopped
• 3-4 garlic cloves, chopped
• 1 tablespoon extra-virgin olive oil
• 1-2 chipotle chiles in adobo, chopped (canned)
• 3 medium carrots, chopped
• 5 cups chicken broth or turkey stock
• 2 cups coarsely chopped tomatoes
• 1/8 teaspoon kosher salt
• 1 lb chopped cooked chicken
• 2 medium zucchini, chopped
• 2 tablespoons chopped fresh cilantro

optional garnish

• 1/3 cup sour cream
• 1 avocado, pitted, peeled, and chopped
• 1 lime, cut into wedges
• 2 tablespoons chopped fresh cilantro

Directions

1. 1

   In a 4-quart Dutch oven, heat oil over medium-high heat.

2. 2

   Add onion, saute for 3 minutes.

3. 3

   Add garlic, and chipotle peppers. Cook and stir for 3 minutes.

4. 4

   Add carrots. Cook and stir for 4 minutes more.

5. 5

   Add broth, tomatoes, zucchini,and salt.

6. 6

   Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

7. 7

   Add turkey, and chopped cilantro, cover and cook for 5 minutes more.

8. 8

   Place in bowls.

9. 9

   Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.