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Chipotle Chicken & Vegetable Soup
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 large cloves garlic, minced
  • 2 teaspoons finely chopped chipotles in adobo or 1 teaspoon ground chipotle
  • 1½ teaspoons ground cumin
  • ¼ teaspoon allspice
  • 8 cups low-sodium chicken broth
  • 2 pounds bone-in chicken breasts, skin removed
  • 3 cups corn kernels, fresh or frozen (thawed)
  • 2 cups chopped zucchini (about 1 medium)
  • 2 cups halved cherry tomatoes (about 1 pint)
  • 1¼ teaspoons salt
  • ½ teaspoon ground pepper
  • 3 cups cooked brown rice
  • 2 to 3 tablespoons lime juice
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