Zesty Chicken Soup

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, 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.