Zesty Chicken Soup

1 1/4 pounds boneless skinless chicken breasts

4 cups of water

1 medium onion, chopped

2 celery ribs, chopped

4 garlic cloves, minced

1 tablespoon light olive 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 are optional

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.

2. Remove chicken; cut into 1/2 inch cubes. Return to cooking liquid.

3. In a large skillet, saute onion, celery and garlic in oil until tender; add to the dutch oven.

4. Stir in the next 11 ingredients Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Garnish with cheese and tortilla chips if desired.

Prep: 25 minutes

Cook: 40 minutes

Yields: 10 servings (3-3 3/4 quarts)

Nutritional Analysis:

1- 1 1/2 cups (calculated without cheese and tortilla chips) equals 152 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 523 mg sodium, 18 g carbohydrates, 6 g fiber, 16 g protein.

Diabetic Exchanges:

2 vegetable, 1 lean meat, 1/2 starch.

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