Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This soup is so good and healthy for you too. It has lots of veggies and lots of flavor. If it's too spicy for you, serve with a dollop of sour cream. From Taste of Home magazine.

Ingredients Nutrition


  1. Put chicken in a Dutch oven or big soup pot and add water; bring water to a boil.
  2. Cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear.
  3. Take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on.
  4. In another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water.
  5. Add the next 11 ingredients to chicken and sauted vegetables and bring to a boil.
  6. Reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender.
  7. Serve with cheese on top, tortilla chips and sour cream, if desired. Soup can freeze up to 3 months.


Most Helpful

This a a great soup with lots of wonderful veggies. The heat was just right - not too spicy, but plenty zesty. It was enjoyed by all at our house. Thanks for sharing it.

PanNan May 17, 2007

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