Taste of Home
Zesty Chicken Soup
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 10 servings (3-3/4 quarts).
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
Ingredients
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1-1/4 pounds boneless skinless chicken breasts
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4 cups water
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1 tablespoon canola oil
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1 medium onion, chopped
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2 celery ribs, chopped
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4 garlic cloves, minced
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1 can (14-1/2 ounces) Mexican diced tomatoes
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1 can (14-1/2 ounces) diced tomatoes
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1 can (8 ounces) tomato sauce
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1 cup medium salsa
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3 medium zucchini, halved and sliced
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2 medium carrots, sliced
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1 cup frozen white corn
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1 can (4 ounces) chopped green chiles
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3 teaspoons ground cumin
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2 teaspoons chili powder
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1 teaspoon dried basil
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Optional: Shredded cheddar cheese and tortilla chips
Directions
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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.
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2.
In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender.
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3.
Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chiles, 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.
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4.
If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.
Nutrition 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.
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