Ingredients:
- 6 cups chicken broth
- 2 cans (14.5 ounces each) diced tomatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (12 ounces) corn, drained
- 1/2 cup green bell pepper
- 1/2 cup red bell pepper
- 1 cup diced onion
- 3/4 cup diced or julienne-cut carrots
- 1 cup diced zucchini
- 1 to 2 chipotle chiles in adobo sauce, finely chopped, or 2 tablespoons finely chopped jalapeno pepper
- 2 cloves garlic, minced
- 1 teaspoon dried parsley flakes
- 1/2 cup frozen thawed peas
- 3 to 4 chicken breast halves, grilled and diced, about 12 to 16 ounces
Preparation:
Combine chicken broth, tomatoes, 1 teaspoon salt, 1/4 teaspoon pepper, corn, bell pepper, onion, carrots, zucchini, chile peppers, and garlic in a large stock pot. Cover and simmer for 30 to 40 minutes, until vegetables are tender. Add the peas and diced chicken. Cover and cook for 5 minutes longer.