Ingredients

• 1 tablespoon olive oil
• 1 cup chopped celery
• 4 small green onions, chopped
• 1 cup chopped carrots
• 2 cups cooked, chopped or shredded chicken
• 4 cups chicken broth
• 1 cup sliced Mexican squash
• ½ cup chopped cilantro, additional cilantro sprigs for garnish
• 2 poblano chiles, roasted, seeded and sliced
• Dried oregano for garnish
• 1 lime, sliced into wedges