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Zesty Chicken Soup

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 (3-3/4 quarts)


  • 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


  • 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.
  • In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender.
  • 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.
  • 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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  • kennedy22
    Nov 4, 2019

    followed the recipe exactly and wouldn't change a thing ... excellent!!! took it to school and have shared the recipe several times. Thanks for sharing!!

  • mumsay
    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
    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
    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
    Oct 22, 2014

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

  • Graceandglory26
    Jan 27, 2014

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

  • Amy
    Jan 22, 2014

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

  • carolthyfault
    Jul 20, 2013

    No comment left

  • carolthyfault
    Dec 26, 2012

    No comment left

  • tigres52
    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!