Ingredients:
2 whole boneless skinless chicken breasts
4 cups water
1 tablespoon canola oil
1 medium onions, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 (14 1/2 ounce) cans Mexican-style tomatoes
1 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) cans 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) cans chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
shredded cheddar cheese
sour cream
tortilla chips (optional)
Directions:
Put chicken in a Dutch oven or big soup pot and add water; bring water to a boil.
Cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear.
Take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on.
In another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water.
Add the next 11 ingredients to chicken and sauted vegetables and bring to a boil.
Reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender.
Serve with cheese on top, tortilla chips and sour cream, if desired. Soup can freeze up to 3 months.
Servings: 10
Time preparation: 25 min.
Time total: 65 min.