Ingredients

• 3 T Olive oil
• 1 lb shredded chicken (or meat from Rotisserie Chicken)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp chipotle paste (or 1–2 chipotle peppers in adobo sauce, seeds removed and chopped)
• 1 zucchini squash, sliced into half rounds
• 4 c chicken broth
• 12 oz jar red enchilada sauce (check label if you are GF)
• 3–4 c fresh spinach or kale
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin
• Optional Toppings: shredded cheese, cilantro, sour cream, diced red onion, avocado