Cinnamon Chile Chicken Tortilla Soup

2 tablespoons olive oil

1 medium onion, chopped

1 tablespoon Cinnamon Chile Rub

1 large clove garlic, minced

1 can garbanzo beans (chick peas), drained and rinsed

1 medium zucchini, quartered and sliced into 1/4 inch pieces

4 cups chicken stock

1 cup corn kernels, fresh or frozen

2 cups tomatoes (about 1/2 pound), diced

2 cups shredded chicken (See Tip)

1/2 cup cilantro, loosely packed, chopped

Optional garnish with shredded cheese, tortilla chips, avocado, sour cream, hot sauce

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1. In a large Dutch oven over medium-high heat add the oil, onion and Cinnamon Chile Rub. Cook until the onion is translucent, about 4 minutes.

2. Stir in the garlic and cook for 30 seconds, or until fragrant. Add in garbanzo beans, zucchini, and the stock. Bring to boil. Then reduce heat to a simmer and cook covered for 5 minutes

3. Add in the corn and tomatoes. Cook for 8 minutes. Then stir in the shredded chicken. Cook for 5 minutes or until chicken has warmed through.

4. Stir in cilantro. Ladle soup into bowls. If desired top with shredded cheese, tortilla chips, avocado, sour cream, and/or hot sauce.

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