Karen's Cave Kitchen
Fiesta Chicken Soup
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.