Ingredients

1 Small Yellow Squash

1 Small Green Zucchini

1 Fresh Jalapeño

1 c Diced Fresh Tomatoes

2 Whole Fresh Tomatoes

1 Small White Onion

4 Scallions

1 Fresh Red Bell Pepper

3 Fresh Cloves Garlic

1 Bunch Fresh Cilantro

1/2 c Fresh Squeezed Lime Juice

1 Carton Organic Free Range Chicken Broth

4 Free Range Chicken Breasts 

Directions

Wash and trim all vegetables. Place whole tomatoes, squash, zucchini, jalapeño, white onion, garlic, and red bell pepper in a large stock pot and cover with water. Trim stems of cilantro and add the stems only to the vegetable pot. Reserve the leaves.

Bring to a boil and then reduce to low boil for 30 minutes. Add chicken to a separate pot and cover with water. Bring to a book and then reduce to a low book for 45 minutes or until tender.