½cupzucchini, cut lengthwise, then into 1/2 inch slices
½cupyellow squash, cut lengthwise, then into 1/2 inch slices
½cupcoarsely chopped onion
2celery stalks, thinly sliced
2garlic cloves, minced
4cupschicken broth
8oz.cooked, shredded chicken
½cupchopped green chilies (see note above)
1tsp.dried oregano
½tsp.salt
¼tsp.pepper
2Tbsp.lime juice
Avocado slices (optional)
Fresh cilantro (optional)
Lime wedges (optional)
Instructions
In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.