INGREDIENTS
16 ozs
skinless boneless chicken breasts
1/2 tsp
kosher salt
1 serving
black pepper
1 tsp
olive oil
1/2 cup
onion
3 cloves
garlic
4 cups
reduced sodium chicken broth
8 ozs
canned tomato sauce
1/2 tbsp
chipotle chile in adobo
1 tsp
oregano
1/4 tsp
cumin
2
bay leaves
1/4 cup
cilantro
7 oz
zucchini
1 medium
avocado
2 oz
queso dip