Ingredients
1-1/4 pounds boneless skinless chicken breasts4 cups water1 tablespoon canola oil1 medium onion, chopped2 celery ribs, chopped4 garlic cloves, minced1 can (14-1/2 ounces) Mexican diced tomatoes1 can (14-1/2 ounces) diced tomatoes1 can (8 ounces) tomato sauce1 cup medium salsa3 medium zucchini, halved and sliced2 medium carrots, sliced1 cup frozen white corn1 can (4 ounces) chopped green chiles3 teaspoons ground cumin2 teaspoons chili powder1 teaspoon dried basilOptional: Shredded cheddar cheese and tortilla chips
Preparation
Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside.
In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender.
Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chiles, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through.
If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.
