Mexican Chicken Soup

• 1 Rotisserie baked chicken- I get my precooked from Safeway or QFC. It saves me time because it's cooked and seasoned perfect already
• 2 tbsp Canola oil
• 3 stick Chopped celery
• 1 medium Onion
• 2 clove Garlic-minced
• 1 tbsp Chilli powder
• 1 tbsp Cumin
• 6 cup Mexican chicken broth-tomato flavor cubes
• 1 can Green chiles- I prefer mild
• 15 oz Hominy
• 15 oz Canned corn
• 1/2 can Whole tomatoes roughly chopped
• 1 Zuchini-chopped
• 1 tsp Dried oregano
• 1 dash Lime juice

1. Chop celery in 1 inch slices, chop zucchini, onion,
2. Strip apart the rotisserie chicken and place aside.
3. Heat the oil in medium sauce pan over medium heat.
4. Add zucchini, onion, celery, hominy, garlic, chilli powder and cumin to oil.
5. Stir together and allow ingredients to marinate in sauce pan and allow onion to soften.
6. Add broth mixture to saucepan.
7. Add pulled chicken, corn, chiles, oregano and any other remaining ingredient.
8. Allow to simmer on stove too until zucchini and celery are soft.
9. Once cooked, add lime as desired.

rotisserie, canola oil, celery, onion, garlic, chilli powder, cumin, chicken brothtomato, mild, hominy, corn, tomatoes, oregano, lime juice

Taken from cookpad.com/us/recipes/348658-mexican-chicken-soup (may not work)