Spicy Mexican Chicken Soup with Zucchini
INGREDIENTS
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2 teaspoons vegetable or canola oil
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2 medium onions, chopped
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1/4 teaspoon salt, or to taste
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4 each Cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/4 teaspoon dried oregano
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1 each chipotle chili in adobo sauce, minced, plus 1 1/2 tsp. of the sauce, or to taste
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6 cups (1 1/2 quarts) Homemade Chicken broth or low-sodium chicken broth
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1 each ( 14 oz.) can diced tomatoes
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1 lb boneless skinless chicken breast
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2 each small zucchinis, (about 1/2 lb.), chopped
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