Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
Remove chicken to a plate to cool about 10 minutes.
Remove the chillies from the soup and adjust the seasoning.
Remove the skin and bones from the chicken and tear it into coarse shreds.
Add zucchini and chicken to the pot simmer 5 minutes.
Add cilantro and serve in about 2 minutes with wedges of lime on the side.
Ingredients:
4 medium carrots, cut lengthwise and then in 3 inch lengths
1 yellow zucchini, cut across in 1/4 inch round slices
6 cups chicken stock
4 garlic cloves, minced and browned on a dry skillet
1/2 teaspoon oregano
1 pinch cumin
2 whole chicken breasts, about 2 lbs total
2 dried whole guajillo chilies (hot) or 2 anaheim chilies (mild) or 2 chipotle chiles ( very hot)
1 tablespoon fresh cilantro, chopped
salt & pepper
lime wedges ( to garnish)
Steps/Methods:
Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
Remove chicken to a plate to cool about 10 minutes.
Remove the chillies from the soup and adjust the seasoning.
Remove the skin and bones from the chicken and tear it into coarse shreds.
Add zucchini and chicken to the pot simmer 5 minutes.
Add cilantro and serve in about 2 minutes with wedges of lime on the side.
