I found this recipe on RecipeZaar, but it’s originally from a book called “Stop and Smell the Rosemary“. We’ve made this one quite a few times, and have modified the original by cutting the oil in half, cutting back the cumin to a 1.5 tablespoons, and using fire roasted tomatoes. You’ll save a lot of time if you cook/shred the chicken (about 2 cups) while the soup simmers for 30 mintues; you add it just before serving.

It’s delicious topped with diced avocados or, as we did tonight, with cilantro and homemade tortilla strips.