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Zesty Chicken Soup Recipe

Zesty Chicken Soup Recipe

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. YIELD:10 servings


  • 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


  • 1. Place chicken in a Dutch oven; 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.
  • 2. 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.
  • 3. Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months. Yield: 10 servings (3-3/4 quarts).

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.

Reviews for Zesty Chicken Soup

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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."

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."

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!"

Reviewed Oct. 22, 2014

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

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
Reviewed Jan. 22, 2014

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

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!"

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!!!!"

Reviewed Jan. 31, 2009

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

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