Chicken Tortilla Soup

serves 4-6

1 tsp. olive oil
2 zucchini, cubed
1 can (29 oz.) crushed tomatoes
6 c. chicken broth
1 can (15 oz.) white hominy or 2 cups cooked rice
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper
1 whole chicken, cooked and shredded
1 bunch fresh cilantro, chopped

optional toppings: sliced avacados, tortilla chips, shredded cheese, fresh limes, sour cream

Heat the oil in a stockpot. Add the zucchini and saute for 2 minutes. Add the crushed tomatoes, chicken broth, hominy, cumin, cayenne pepper, and shredded chicken (if using the cooked rice, add to the pot after the other ingredients have cooked). Heat to a boil. Turn down and heat and simmer for 15-20 minutes. Stir in a handful of chopped cilantro just before serving.