Ingredients

• olive oil, mist
• 3 boneless skinless chicken breast halves
• 4 limes
• 1 1/2 quarts homemade chicken broth or 1 1/2 quarts good quality chicken broth
• 1 cup diced red bell pepper
• 2 garlic cloves, minced
• 1/2 cup diced celery
• 1 cup diced carrot
• 1 1/4 cups diced zucchini
• 1 cup diced skinned and seeded tomatoes
• salt
• 1/4 cup minced fresh cilantro
• 1/2 red onion, diced
• 3 ripe tomatoes, seeded and diced
• 1 jalapeno chile, minced (include seeds)
• 1 garlic clove, minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2-3/4 teaspoon salt

Instructions

1. Spray olive oil mist over the chicken breasts, then squeeze the juice of 1 lime over them. Grill (or broil) the chicken over medium heat for 5 minutes per side. Cool for a few minutes, then dice or shred. Set aside.

2. Bring the chicken broth to a simmer. Add the bell pepper, garlic, celery and carrot. Cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the reserved chicken, the juice of the remaining limes and the tomato. Season with salt. Simmer for a couple of minutes. Remove from heat. Stir in the cilantro and salsa, or pass them at the table.

3. For Salsa: Combine the onion, tomatoes, chile, garlic, cilantro and lime juice in a bowl. Season to taste with salt. Yields about 2 cups.