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I bought a bone-in, skin-on split chicken breast on sale recently and tossed into the freezer for this very purpose. And today was the day! I took it out of the freezer to thaw this morning.

Here's my recipe:

In a large saucepan, add the following ingredients in order (start the water/broth heating, then prep & add each item).

+ 2 quarts water or broth
+ 1 chicken breast, halved (about a pound) --can be bones;ess/skinless or otherwise
+ 1 large onion, chopped
+ 4-8 garlic cloves, minced
+ 3 large carrots, halved & sliced
+ 3 large ribs celery, halved & sliced
+ 1 medium or 2-3 smallish zucchini, halved & sliced 
+ 2 bay leaves
+ 2+ tsp oregano
+ 2+ tsp cumin
+ 1+ Tablespoon chili powder (just chilies, not a blend--I like ancho chili powder)
+ 2 cans Rotel (diced tomatoes with chilies...or 2-3 fresh tomatoes and 2-3 hot green chilies) 
OPTIONAL--1/2 tsp chipotle chili powder

(1) Simmer. As soon as the chicken is barely done (still faintly pink inside), remove it & shred with 2 forks (or dice it), then return to the pot & stir to warm it up. 

(2) Top each serving with some shredded Mexican/jack/cheddar cheese, diced avocado, fresh lime juice, and cilantro (and optional chopped toasted corn tortilla).
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