Mexican Chicken Soup

• 1 tsp. ground cumin
• 1 tsp. chili powder
• 2 tsp. cider vinegar
• 1/2 tsp. ground cinnamon
• 2 tsp. vegetable oil
• 2 1/4 lb. chicken breasts, skinned, boned and cut into bite size pieces
• 2 1/2 c. slivered onion (about 1 large)
• 4 cloves garlic, minced
• 6 1/2 c. no-salt, low-fat chicken broth
• 4 c. chopped zucchini
• 1 1/2 c. frozen whole kernel corn, thawed
• 1 Tbsp. minced pickled jalapeno peppers
• 3/4 tsp. salt
• 1/4 tsp. dried whole oregano
• 1 (14 oz.) can no salt added whole tomatoes, undrained and coarsely chopped
• 1/2 c. plus 2 Tbsp. (2 1/2 oz.) shredded reduced-fat Monterey Jack cheese

1. Combine first 4 ingredients in a small bowl; stir well.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Add cumin mixture, chicken, onion and garlic; saute 5 minutes.
4. Add broth and next 6 ingredients; bring to a boil.
5. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
6. Ladle into soup bowls; top with cheese.
7. Yields 15 cups.

ground cumin, chili powder, cider vinegar, ground cinnamon, vegetable oil, chicken breasts, onion, garlic, nosalt, zucchini, kernel corn, peppers, salt, oregano, salt, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227371 (may not work)