Mexican Chicken Soup - cooking recipe

Ingredients

1 tsp. ground cumin
1 tsp. chili powder
2 tsp. cider vinegar
1/4 tsp. cinnamon
1/2 tsp. vegetable oil
2 1/4 lb. chicken
2 1/2 c. slivered onions
4 cloves minced garlic
6 1/2 c. chicken broth
4 c. chopped zucchini
1 1/2 c. frozen and thawed corn
1 Tbsp. minced jalapeno peppers
3/4 tsp. salt
1 (14 oz.) can tomatoes
1/4 tsp. oregano
tortillas
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. To the oil, add cumin mixture, chicken, onion and garlic; saut 5 minutes. Add broth and next 6 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Serve with tortillas and top with cheese. Serving size: 1 1/2 cups. Serves 10.