Tex-Mex Chicken Soup
Country Chicken Cookbook
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We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 45 min.
Ingredients:
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 4 cups chicken broth
- 3 cups cubed cooked chicken
- 3 medium zucchini, sliced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (8 ounces) tomato sauce
- 1/2 cup salsa
- 2 teaspoons ground cumin
- 1 teaspoon salt, optional
- 3/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- Shredded cheddar cheese, optional
- Tortilla chips, optional
Directions:
In a large soup kettle, saute the onion and garlic in oil until tender. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips. Yield: 12 servings (3 quarts).