Ingredients

• 3 lbs whole chickens
• fresh water
• 1 lime
• 2 -4 tablespoons chicken bouillon
• 3 zucchini (sliced)
• 3 carrots (sliced)
• 1 (28 ounce) can diced tomatoes
• 1 (12 ounce) can Rotel Tomatoes, diced
• 1 -2 tablespoon chili powder
• 1 tablespoon cumin
• 2 teaspoons cinnamon
• 1 teaspoon oregano

Instructions

1. In a large stock pot place the chicken and sprinkle with garlic salt. Add the water until its about 4 inches above the chicken. Wash the lime then cut it in half and add it to the pot. Bring water to a boil and continue until the chicken is cooked throughly. About 1-1 1/2 hours.

2. Remove the chicken and let it cool. Remove the limes and skim the broth to remove fat. Shred the chicken after it has cooled off and set aside.

3. To the broth add the chicken bouillon and let it simmer for a couple of minutes.

4. Now add in your canned tomatoes and all your spices. I like to add in about 8 shakes of hot sauce (I use Cholula) Bring to a boil and add in the the zucchini and carrots and the shredded chicken.

5. When the vegetables are done cooking your soup is done!

6. Garnishes:.

7. crumbled tortilla chips.

8. shredded cheddar or montrey jack cheese.

9. cilantro.

10. sour cream.

11. hot sauce like Cholula, Tapatio or tabsco.

12. lime wedges.