Ingredients
2lbschicken breast,skinless boneless, cut into halves
4celery stalks,chopped
1large onion,chopped
4cubes chicken bouillon
32ozvegetable broth,(3 containers)
4cupsfresh green beans,trimmed and cut into bite-size pieces
14ozdiced tomatoes with green chiles,(2 cans)
2cupsfresh tomatillos,chopped
6clovesgarlic,minced
4small zucchini,cubed
2medium jalapeno peppers,finely chopped
2medium Spanish onions,chopped
2medium green bell peppers,chopped
1medium poblano pepper,chopped
2tspfresh oregano,chopped
1tspground cumin
4red peppers,roasted
2tbspchipotle peppers in adobo sauce
2cupsfresh cilantro,chopped
4tbspfresh lime juice
1½tspsalt
Preparation
Place chicken, celery, onion, and chicken bouillon into a large soup pot and add water just to cover. Bring to a boil over high heat; reduce heat to low and let simmer for 20 to 30 minutes until chicken breasts are no longer pink in the centers.
Transfer chicken to a plate and shred into medium-size pieces using 2 forks. Set aside.
Add vegetable broth, green beans, diced tomatoes with chiles, tomatillos, garlic, zucchini, jalapeno peppers, onions, bell peppers, poblano pepper, oregano, and cumin to the pot.
Puree roasted red peppers and chipotle peppers in adobo in a blender or food processor; add to soup and stir to combine. Cover and bring to a boil over high heat. Stir in shredded chicken.
Reduce heat to low and let simmer, partly covered, for 30 minutes. Stir in cilantro, lime juice, and salt.
Serve warm and enjoy.
