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 .
