- 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
- 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).
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Zesty Chicken Soup(5)
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my favorite soup, worth the time it takes to make it, I usually double it and freeze half for rainy day...
A family favorite for years! And so easy to make.
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!
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!!!!
GREAT LOW CARB RECIPE! Just leave out the corn and tortilla chips. My family loves it!
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