Chicken and Vegetable Soup

2 tbsp. olive oil

1 onion, chopped

3 carrots, chopped

1 zucchini, chopped

8 ounces mushrooms, quartered

2 c. shredded roasted herb chicken

1 container organic vegetable stock

1 tbsp. oregano, minced

1/2 tsp. New Mexico chile powder

salt and pepper to taste

1 tomato, seeded and diced

Heat olive oil in a large dutch oven over medium heat.  Add onion and carrots and cook until the vegetables start to caramelize.  Add zucchini and mushrooms, cook until the moisture from them is reduced.  And chicken, stock and spices to taste.  Finish with tomato and heat just until the tomato is warm.