1 tbsp. oil
1 lg. onion, sliced into rings
3 sm. dried hot red chiles, whole
1 1/2 tsp. ground cumin
1/2 tsp. oregano leaves
1 clove garlic, minced
10 c. chicken broth
1 chicken (3 lbs.), cut up
2 lg. carrots, cut into 1/4 inch slices
1/2 c. rice
2 med. zucchini, cut into 1/2 inch cubes
Salt (optional)

Heat oil in a soup pot. Add onion, chiles, cumin and oregano. Cook, stirring often, until onion is soft. Stir in garlic; add broth and all chicken except breast pieces. Bring to a boil; cover and simmer for 20 minutes.

Add carrots, rice and chicken breasts; cover and simmer until breast meat is no longer pink, about 15 minutes. Remove from heat. Lift out chicken. When cool, skin, bone and tear chicken into bite-size pieces.

Skim fat from soup. Bring soup to a simmer; add zucchini and chicken. Simmer, uncovered, until zucchini is tender-crisp, about 5 minutes. Discard chiles; add salt to taste.