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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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this spicy soup chock-full of chicken and vegetables freezes well, notes Gwen Nelson, Castro Valley, California. Ingredients:
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 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 or soup kettle; add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes. Return to cooking liquid.
2. In a large skillet, saute onion, celery and garlic in oil until tender; add to the Dutch oven. Stir 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 20-25 minutes or until vegetables are tender.
3. Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months. Yield: 10 servings (3-3/4 quarts).
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