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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This soup is so good and healthy for you too. It has lots of veggies and lots of flavor. If it's too spicy for you, serve with a dollop of sour cream. Ingredients:
2 whole boneless skinless chicken breasts |
4 cups water |
1 tablespoon canola oil |
1 medium onion, chopped |
2 celery ribs, chopped |
4 garlic cloves, minced |
1 (14 1/2 ounce) can mexican-style tomatoes |
1 (14 1/2 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
1 cup salsa |
3 medium zucchini, halved and sliced |
2 medium carrots, sliced |
1 cup white corn (frozen, fresh, or canned) |
1 (4 ounce) can chopped green chilies |
3 teaspoons ground cumin |
2 teaspoons chili powder |
1 teaspoon dried basil |
shredded cheddar cheese |
sour cream |
tortilla chips (optional) |
Directions:
1. Put chicken in a Dutch oven or big soup pot and add water; bring water to a boil.
2. Cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear.
3. Take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on.
4. In another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water.
5. Add the next 11 ingredients to chicken and sauted vegetables and bring to a boil.
6. Reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender.
7. Serve with cheese on top, tortilla chips and sour cream, if desired. Soup can freeze up to 3 months.
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