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Zesty Chicken Soup
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Brief Description
Spicy chicken soup with vegetables; freezes well, too, so make enough extra for another meal.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 25 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
Originally published as Zesty Chicken Soup in Taste of Home June/July 2005, p15
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Tags:
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Notes:
1-1/2 cups (calculated without cheese and tortilla chips) equals 152 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 518 mg sodium, 16 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch.
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Posted By: cookingmama
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Posted On: Jan 25, 2016
Number of Servings:
Ingredients:
- 1 1/4 pounds - boneless skinless chicken breasts
- 4 cups - water
- 1 tablespoons - canola oil
- 1 - medium onion chopped
- 2 ribs - celery chopped
- 4 cloves - garlic minced
- 1 cans - (14-1/2 ounces) Mexican diced tomatoes
- 1 cans - (14-1/2 ounces) diced tomatoes
- 1 cans - (8 ounces) tomato sauce
- 1 cups - medium salsa
- 3 - medium zucchini halved and sliced
- 2 - medium carrots sliced
- 1 cups - frozen white corn
- 1 cans - (4 ounces) chopped green chilies
- 3 teaspoons - ground cumin
- 2 teaspoons - chili powder
- 1 teaspoons - dried basil
- - Shredded cheddar cheese and tortilla chips, optional
Directions:
Place chicken breasts 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 and cut into 1/2-inch 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 and heat through.
If desired, serve with cheese and tortilla chips.
(Soup may be frozen for up to 3 months.)
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