Zesty Chicken Soup

 

Prep : 25 minutes    Cook :  40 minutes    Make 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 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  or soup kettle  ; add water . Bring to a boil ; reduce heat . Cover and simmer  for 10 to 15 minutes  or until  chisken juices  run clear . Remove  chicken ; cut  into 1/2-inch  cubes  . return to cooking juices.

2 .      In a large skillet  , saute  the  onion , celery and garlic  in oil  until tender  ; add  to the Dutch oven . Stie 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 to 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 .

 

This spicy soup  , loaded  with chicken and vegetables  , freeze well .