Mexican Chicken Soup

1/2 lb. carrots, sliced (1 lb.)

1 1/2 onions, chopped (3 medium)

2 stalks celery, sliced (4)

1 large garlic clove, minced (2)

1 (28-oz.) can diced tomatoes (2)

4 oz. cabbage, thinly sliced (I used coleslaw mix) (8 oz.)

Scant 1/2 lb. green beans, trimmed and each cut into thirds (3/4 lb.)

1 (24-oz.) chicken broth

3 cups water

1 t. salt

1/4 t. pepper

2 small zucchini, sliced into half-moons (3 medium)

1 (6 oz.) bag baby spinach, roughly chopped (2)

3 oz. chicken, cut into 1/2 ” cubes

1/3 cup corn (I use frozen)

1/4 t. cumin

1 T. chopped cilantro

Lime wedges (squeeze onto the soup when you serve it)



Coat a large stock pot with nonstick spray and add carrots, onions, celery and garlic. Cook until vegetables begin to soften, about 8 minutes.

Add tomatoes and their liquid, cabbage, green beans, broth, water, salt and pepper. Bring to a boil, add remaning ingredients then cover and simmer about 20 minutes. Season to taste.