Directions
Heat oil in large pot or Dutch oven over medium-high heat until shimmering. Add onion, celery, carrots, tomatoes and juice, garlic, and 1 teaspoon salt and cook, stirring, until onion is softened and translucent, 5 to 7 minutes.
Season chicken with salt and pepper and add to pot. Add broth, water, rice, cilantro, and mint. Bring to a boil over high heat, then, reduce heat to medium-low and simmer, skimming surface from time to time. Simmer until chicken is cooked through, about 25 minutes. With tongs, remove chicken and place in bowl. Remove and discard cilantro and mint.
Stir potatoes and zucchini into pot and cook until fork-tender, about 15 minutes. Meanwhile, using 2 forks, carefully remove and discard chicken skin and bones. Shred chicken and return to pot. Adjust seasonings with salt and pepper.
Serve in bowls and garnish with mint and cilantro. Serve with limes, avocado, and jalapeños.
Special equipment
large pot or Dutch oven, tongs
