Ingredients:
16 oz boneless skinless chicken breasts, cooked and shredded
2 cups Albondigas Broth
2 cups chicken broth
8 ounces zucchini, diced
Add all ingredients to a medium pot. Bring to a boil, reduce heat and simmer for 30 minutes until zucchini is tender. Serve with shredded cheese, sour cream, and cilantro.
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