Zesty Chicken Soup Recipe
Zesty Chicken Soup Recipe photo by Taste of Home
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Zesty Chicken Soup Recipe

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This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! —Gwen Nelson, Castro Valley, California
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 10 servings


  • 1-1/4 pounds boneless skinless chicken breasts
  • 4 cups water
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 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

Nutritional Facts

1-1/2 cups (calculated without cheese and tortilla chips): 152 calories, 3g fat (1g saturated fat), 31mg cholesterol, 518mg sodium, 16g carbohydrate (8g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch.


  1. Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside.
  2. In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender.
  3. Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through.
  4. If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months. Yield: 10 servings (3-3/4 quarts).
Originally published as Zesty Chicken Soup in Taste of Home June/July 2005, p15

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mumsay User ID: 7742579 241390
Reviewed Jan. 9, 2016

"Loved this soup! Added 1 teaspoon garlic salt, used 7 oz. green chilies, 1 cup frozen peas & carrots instead of just carrots, and only 1 zucchini."

VictoriaElaine User ID: 3422096 226748
Reviewed May. 22, 2015

"This was excellent, but did need a teaspoon of salt, in my opinion. Left out the corn & can of green chilis & used leftover chicken."

namayna User ID: 3439187 134936
Reviewed Nov. 4, 2014

"This was amazing!!! I canned the left overs and take them to work for lunch. I didn't change anything , it was so flavorful, and so good!"

DOLORES7878 User ID: 7861154 104838
Reviewed Oct. 22, 2014

"We loved family won't eat zucchini so didn't use....the soup was GREAT!!!"

Graceandglory26 User ID: 1574250 54506
Reviewed Jan. 27, 2014

"my favorite soup, worth the time it takes to make it, I usually double it and freeze half for rainy day..."

Gramma Amy User ID: 6989823 139594
Reviewed Jan. 22, 2014

"A family favorite for years! And so easy to make."

tigres52 User ID: 5098817 58623
Reviewed Jun. 15, 2011

"We don't eat a lot of soup in our house, but this was a big hit! My husband ate all the left overs the next day and didn't even share! Only problem is I need a bigger pot to make more!"

kellyginger User ID: 996609 141640
Reviewed Feb. 2, 2011

"This soup is the best. Spicy and satisfying. I make it all the time. I add celantro and use Rotel tomatoes with green chili for more kick. Everyone at work and home loves this soup. Yum!!!!"

cindyhjennings User ID: 3536215 147620
Reviewed Jan. 31, 2009

"GREAT LOW CARB RECIPE! Just leave out the corn and tortilla chips. My family loves it!"

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