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Zesty Chicken Soup

"this spicy soup chock-full of chicken and vegetables freezes well," notes Gwen Nelson, Castro Valley, California.

10 ServingsPrep: 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

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Zesty Chicken Soup (continued)

Directions (continued)

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).

Nutrition Facts: 1-1/2 cups (calculated without cheese and tortilla chips) equals 152 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 518 mg sodium, 16 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.