Aztec Chicken Soup
Ingredients
- 1 lb bone-in chicken breasts
- 1 tbsp olive oil for roux
- 1 tbsp all-purpose flour for roux
- 1 cup chicken broth
- 1 cup mild green chiles diced
- 1 14.5 oz diced tomatoes undrained
- 1 15 oz garbanzo beans drained and rinsed
- 1 medium zucchini diced
- to taste fresh basil for garnish
Instructions
- Cook bone-in chicken breasts to create a light broth. Remove chicken and shred. Reserve broth.
- Make a roux by heating olive oil in a large pot over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in chicken broth until smooth.
- Add shredded chicken, green chiles, and diced tomatoes to the pot. Bring to a simmer.
- Add garbanzo beans and zucchini. Cook for 5-10 minutes, or until zucchini is tender.
- Serve hot, garnished with fresh basil.
