Mexican Chicken and Veggie Soup

I was craving one of our family favorites - Chicken tomatillo soup, so I decided to reinvent it so that I can eat it with my current restrictions! It was soooooo good!

Mexican Chicken and Veggie Soup

1 large (or 2 medium) onions, diced
6 tomatillos - husked and diced
1 head garlic, roasted OR about 4 Garlic cloves, minced
2 cans diced tomato's (or 3-4 cups fresh diced tomato's) with juice
4 Chicken breasts baked and cubed or shredded
3 cans reduced sodium chicken broth
2 large zucchini (or more), cubed
*1 large bunch spinach, washed and coarsely chopped
1 Cup cilantro, washed and leaves torn from stems to equal 1 C
1 TBSP Paprika
1 TBSP Chili Powder
2 TBSP Cumin

Super easy peasy -
Cook onions in a small amount of olive oil over medium heat for apx 5 min. Add tomatillos and cook 5 more minutes. If you are using minced garlic add and allow to cook another 2 minutes or until very fragrant. If you are using roasted garlic (which I recommend) squeeze it all into the pot!
Add tomatoes, chicken, broth, zucchini, cilantro and spices. Bring to a slow boil , turn down heat and allow to simmer until zucchini is tender (about 10 minutes - more if you cut it into big chunks!). Add spinach and allow to wilt!
Serve with diced avocado (and for the family - they had cheese and crushed chips on it too)

*You can use Kale (YUM!!!!) just add it when you add the Zucchini!

Also - if you can have beans and corn (etc) throw it in! Hope you like it!