Recipe by Fran McCullough
(Being genetically challenged when it comes to cilantro, I just leave it out. I also reduce the amount of cheese since it has so much sodium.)
Mexican Chicken Soup
1 1/2 tbsp olive oil
1/2 med. onion, chopped
2 lg garlic cloves, minced
2 med zucchini, diced
1 bunch Swiss chard leaves, cut into ribbons and chopped
3 (13-ounce) cans low-sodium chicken broth
2 lg boneless chicken breasts, cut into bite sized pieces
2 canned chipotle peppers, rinsed, seeded, and minced'
Salt and pepper to taste
1 cup Monterey Jack cheese cubes
1/2 cup chopped cilantro leaves
1/2 avocado, diced
In a large saucepan or dutch oven over medium-high heat, warm the oil and when it's hot add the onion. Cook, stirring frequently, until it's soft, about 4 minutes. Add the garlic and stir for 1 minute.
Add the zucchini and chard, and cook, stirring, for another minute. Add the broth and bring the soup to a boil, then lower the heat and simmer for about 8 minutes.
Add the chicken pieces and the minced chile peppers and cook for another 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper.
To serve, divide the cheese cubes among four deep soup bowls, ladle the soup over, and garnish with cliantro and avocado dice.
or this one 
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