Shredded cheddar cheese and tortilla chips, optional Shredded cheddar chees
Instructions
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.
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.
Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months. Yield- 10 servings (3-3/4 quarts).
Nutritional Facts
1-1/2 cups (calculated without cheese and tortilla chips) equals 152 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 518 mg sodium, 16 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges- 2 vegetable, 1 lean meat, 1/2 starch.
Originally Submitted
1/18/2015
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