This recipe serves 4 to 6 people and can be served as a main course with crunchy tortillas. Skip the garnish and focus on colorful vegetables instead.

Ingredients

* 6 C. rich chicken broth
* 2 chicken breasts, bone and skin left on
* 1 white onion
* 1 bay leaf
* 6 peppercorns
* 3 C. chopped zucchini
* 2 ripe tomatoes, roasted, peeled and roughly chopped
* 4 fresh poblano or Anaheim chiles, roasted, peeled, seeded and chopped
* 1/2 C. fresh or frozen corn kernels
* 1 tsp. dried oregano
* 1 tsp. ground cumin
* sea salt and ground black pepper
* 2Tbs. chopped cilantro (optional)

Directions

Put the chicken broth in a medium size soup pot and bring to a low simmer. Add the chicken breasts, onion, bay leaf, and peppercorns, and cook gently, partially cover, for 20-30 minutes, until the chicken is just firm to the touch. Remove the chicken from the broth and, when cool, skin and shred. Set aside.

Strain the broth, skimming off any fat, or, if time allows, refrigerate it for a few hours so that the fat will congeal and be more easily removed. Pour the broth back in the pot and add the zucchini, chiles, corn, oregano, cumin, salt, and pepper. Bring to a slow boil, lower the heat, and simmer about 20 minutes, until the vegetables are tender but not mushy. Add the chicken, adjust the seasoning, and serve immediately.