I like to use Homemade Chicken Broth in this soup, but have certainly turned to store-bought broth on more than one occasion.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes about 4 servings
- 1 dried red chile
- 1/2 small onion
- 1 Tbsp. vegetable oil or lard
- 2 cloves garlic
- 1/2 tsp. ground cumin or crushed toasted cumin seeds
- 6 cups chicken broth
- 2 small zucchini
- 2 cups shredded chicken meat
- Green onions and/or cilantro for garnish (optional)
- Remove the stem and seeds from the chile. Put the chile in a small bowl and cover with very hot or boiling water and let sit for about 15 minutes.
- While the chile soaks, halve the onion half and slice it thinly. Heat the oil or lard in a medium pot over medium-high heat and add the onion. Cook, stirring frequently, until the onion softens, about 3 minutes. While the onion cooks, peel and chop the garlic. Add the garlic to the pan. Cook, stirring, for about a minute. Add the cumin and cook, stirring, for another 30 seconds. Add the chicken broth and bring to a boil.
- While the soup is coming to a boil, trim and chop the zucchini and add it to the pot along with the chicken. Drain the chile and chop it or pull it into pieces. Note that using the whole chile creates a fairly spicy soup - feel free to add part of the chile and taste after a bit to see how much more you want to add.
- Simmer the soup until the zucchini is tender, 10 to 15 minutes. Serve the soup hot, garnished with green onions and/or cilantro, if you like. And again, I really like masa dumplings or tortillas chips in this soup to turn it into more of a full meal.