My spicy chicken soup is chock-full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort!
—GWEN NELSON CASTRO VALLEY, CA
PREP: 25 MIN. • COOK: 40 MIN. • MAKES: 10 SERVINGS (3 3/4 QUARTS)
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
1. Place chicken in a Dutch oven; add water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Remove the chicken and cut into 1/2-in. cubes; set aside.
2. In a large skillet, saute onion, celery and garlic in oil until tender; add to cooking juices in 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. Add chicken; heat through.
3. Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months.
PER SERVING 1 1/2 cups (calculated without cheese and tortilla chips) equals 152 cal., 3 g fat (1 g sat. fat), 31 mg chol., 518 mg sodium, 16 g carb., 5 g fiber, 14 g pro. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch.