Mexican Chicken Soup - cooking recipe

Ingredients

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

Preparation

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