Zesty Chicken Soup

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.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 2  whole boneless skinless chicken breasts
• 4  cups water
• 1  tablespoon canola oil
• 1  medium onion, chopped
• 2  celery ribs, chopped
• 4  garlic cloves, minced
• 1 (14 1/2ounce) can Mexican-style tomatoes
• 1 (14 1/2ounce) can diced tomatoes
• 1 (8 ounce) can 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) can  chopped green chilies
• 3  teaspoons ground cumin
• 2  teaspoons chili powder
• 1  teaspoon dried basil
•  shredded cheddar cheese
•  sour cream
•  tortilla chips (optional)

Directions

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.