Zesty Chicken Soup

By feeferlump

Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 4 cups water
• 1 medium onion - chopped
• 2 celery ribs - chopped
• 4 garlic cloves - minced
• 1 tbs canola oil
• 1 can (14-1/2oz) Mexican diced tomatoes
• 1 can (14-1/2oz) diced tomatoes
• 1 can (8oz) tomato sauce
• 1 cup medium salsa
• 2 medium carrots - sliced
• 1 cup frozen white corn
• 1 can (4oz) chopped green chilies
• 3 tsp ground cumin
• 2 tsp chili powder
• 1 tsp dried basil
• Shredded cheddar and tortilla chips

Preparation

Step 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.

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, carrots, corn, chillies, 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.