Spicy Chicken and Vegetable Soup

2 tablespoons vegetable oil

1 onion, thinly sliced 

3 cloves garlic, minced 

2 jalapeños, seeded and diced 

6 Roma tomatoes, seeded and diced 

1 zucchini, thinly sliced 

4 small red potatoes, cut into wedges 

4 cups shredded cooked chicken

2 quarts chicken stock

1 cup frozen corn 

Salt and pepper

Diced avocado, for garnish 

In a Dutch oven or large saucepan heat 2 tablespoons oil over medium-high heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add jalapeño and cook until bright green, about 2 minutes. Stir in tomatoes and zucchini, then add potatoes and chicken. 

Add stock and bring to a boil, then reduce heat and let simmer until potatoes are soft, about 15 minutes. Stir in corn and heat through. Season with salt and pepper. Serve hot garnished with diced avocado.