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Zesty Chicken Soup

Total Time

Prep: 25 min. Cook: 40 min.

Makes

10 servings (3-3/4 quarts)

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
Zesty Chicken Soup Recipe photo by Taste of Home

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 chilies
  • 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried basil
  • Shredded cheddar cheese and tortilla chips, optional

Directions

  1. 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.
  2. In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender.
  3. 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.
  4. 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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