Chicken Tortilla Soup

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This soup is very good & very easy. 

Persnickety Plates: Chicken Tortilla Soup

2 boneless, skinless chicken breasts
1/2 teaspoon cumin
salt & pepper to taste
48 oz of chicken broth/stock 
1/2 cup diced yellow onion

1/2 cup salsa (homemade or On the Border brand)
5 Tb uncooked rice
1 large zucchini, halved & sliced into half moons
1/2 cup shredded monterey jack cheese
chopped cilantro for garnish

Season chicken with salt, pepper, and cumin.

In a large saucepan or dutch oven, add the chicken broth, diced onion, and salsa. Heat over medium heat until boiling. 

Once boiling, add chicken breasts.

Boil the chicken until it is opaque. Remove the boiled chicken, shred it, then add it back to broth.

Add rice & zucchini. 

Cook 15 minutes or until rice is tender.

Spoon into bowls and garnish with tortilla strips, cheese, and cilantro. You can also garnish with slices of avocado. 

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