Sort ingredients
fierynic
QR Code
Listen
Pdf
In a large pot, combine the shredded chicken, chicken stock, creamed corn, diced tomatoes and their juices, enchilada sauce, onion, zucchini, chilies, garlic, bay leaves, cumin, chili powder, salt, and pepper.
Place the pot over high heat and bring the soup to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the onion is translucent and zucchini is tender, about 30 minutes.
Discard the bay leaves.
Serve the soup in bowls topped with tortilla strips, and any additional toppings of your choice, as desired.