Zesty Chicken Soup
Taste of Home
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"this spicy soup chock-full of chicken and vegetables freezes well," notes Gwen Nelson, Castro Valley, California.
SERVINGS: 10
CATEGORY: Low Fat
METHOD:
TIME: Prep: 25 min. Cook: 40 min.
Ingredients:
- 1-1/4 pounds boneless skinless chicken breasts
- 4 cups water
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 1 tablespoon canola oil
- 1 can (14-1/2 ounces) Mexican diced tomatoes
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup medium salsa
- 3 medium zucchini, halved and sliced
- 2 medium carrots, sliced
- 1 cup frozen white corn
- 1 can (4 ounces) chopped green chilies
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried basil
- Shredded cheddar cheese and tortilla chips, optional
Directions:
Place chicken in a Dutch oven or soup kettle; add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes. Return to cooking liquid.
In a large skillet, saute onion, celery and garlic in oil until tender; add to the Dutch oven. Stir in the tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months. Yield: 10 servings (3-3/4 quarts).