Serves: 4
Total Calories: 755

2 boneless skinless chicken breast halves
4 cups canned fat-free reduced-sodium chicken broth
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic (large), chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
8 ounces russet potatoes (1 medium), peeled and thinly sliced
1/8 teaspoon crushed red pepper
2 medium zucchini, ends trimmed and coarsely shredded
1 medium carrot, peeled and coarsely shredded
1/2 red bell pepper, cut into short 1/4-inch strips
1/2 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro

1. Cut the chicken breasts into 2-inch pieces and put them in a medium saucepan. Add 2 cups of the chicken broth. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer until the meat is no longer pink, about 5 minutes. Reserve the chicken in the broth off heat.

2. In a large saucepan, heat the oil over medium heat and cook the onion, garlic, and oregano, stirring, until the onion is softened, 3 to 4 minutes. Add the potato, crushed red pepper, and 2 remaining cups of the chicken broth. Bring to a boil, reduce heat to medium-low, cover and cook until the potato is very tender, 12 to 15 minutes.

3. Transfer the soup to a blender and purée until smooth. Return the puréed soup to the pan. Shred the reserved chicken and set aside.

4. Add the broth from cooking the chicken to the puréed soup along with the zucchini, carrot, bell pepper, and salt. Cook over medium heat, stirring frequently, until the vegetables are tender, 5 to 6 minutes. Add the shredded chicken. Heat through completely. Serve hot, sprinkled with cilantro.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 755
Calories from Fat: 88

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Soups
Alphabet Soup for Children
Asparagus Soup
Avocado Soup
Basic Chicken Stock
Basic Fish Stock
Bean and Tomato Soup
Black Bean Soup
Carrot Soup
Carrot, Chickpea, and Tomato Soup
Catfish Soup
Cauliflower and Onion Soup
Cauliflower and Pecan Soup
Celery and Corn Soup
Chayote Soup
Cheese in Tomato Broth
Chicken Broth with Chickpeas
Chicken and Avocado Soup
Chicken and Rice Soup
Chicken and Tomato Broth with Vermicelli Pasta
Chicken and Vegetable Soup
Chicken in Red Chile-Tomato Broth
Chickpea and Cabbage Soup with Sausage
Chickpea and Corn Soup
Chickpea, Potato, and Tomato Soup
Chilled Zucchini-Cilantro Soup
Coastal Seafood Soup
Cold Chayote Soup
Concepción Bay Scallop Chowder
Corn and Chicken Soup
Corn, Onion, and Jalapeño Soup
Corn, Squash Blossom, and Zucchini Soup
Cream of Fresh Corn and Poblano Chile Soup
Cream of Poblano Chile and Potato Soup
Cream of Spinach Soup
Creamed Onion Soup
Creamy Onion and Meatball Soup
Fava Bean Soup
Fava Bean and Cactus Soup
Green Chile and Tomatillo Soup
Hearts of Palm Soup
Juan’s Garlic and Cactus Soup
Leek Soup
Leek and Rice Soup
Lentil Soup
Maria’s Tomato Gazpacho
Meatball Soup
Mexican Gazpacho
Mixed Vegetable Soup
Mushroom and Onion Soup, Puebla Style
Mushroom and Tomatillo Soup
Onion and Cheese Soup
Oyster Soup
Poblano, Carrot, and Cauliflower Soup
Pork Sparerib Soup
Pork and Red Chile Hominy Soup
Potato, Cactus, and Carrot Soup
Potato, Garlic, and Chipotle Soup
Purée of Chickpea Soup
Puréed Pea Soup
Red Chile Broth with Chicken and Epazote
Richard Sandoval’s Tortilla Soup
Seven Seas Soup
Shredded Beef Soup
Shrimp Tortilla Soup
Shrimp and Hominy Soup
Shrimp in Green Broth
Shrimp in Red Chile Broth
Sonoran Cheese Soup
Spinach Soup Cuauhtemoc
Spinach and Macaroni Soup
Squash Blossom Soup
Sweet Potato Soup
Sweet Potato and Red Pepper Soup
Tarascan Bean Soup
Tomato and Red Bean Tortilla Soup
Tortilla Soup
Tortilla Soup with Pork and Vegetables
Tripe Soup
Turkey Tortilla Soup
Vegetarian Pinto Bean Soup
Walnut Soup
White Bean Soup
White Onion Soup
Winter Squash Soup
Yucatán Lime Soup
Zucchini and Onion Soup
Zucchini, Corn, and Green Chile Soup