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Bake chicken breasts seasoned with salt and garlic powder on 400 degrees for 20 minutes, shred.
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Fry bacon, set aside but reserve the grease.
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Fry onions and zucchini in bacon grease.
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Add chicken broth, water, and diced tomatoes (and juice). Cook for 20 minutes.
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Blend with immersion blender or regular blender.
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Put back in pot and add orozo, pesto, shredded chicken, and bacon. Cook for another 25 minutes. Garnish with parsley and parmesan cheese.