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
- 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 chiles
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried basil
- Optional: Shredded cheddar cheese and tortilla chips
Directions
- 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, 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.
- If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.
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