Zesty Chicken Soup

• 1-1/4 pounds boneless skinless chicken breasts
• 4 cups water
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 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. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside.
2. In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender.
3. Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through.
4. If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

chicken breasts, water, canola oil, onion, celery, garlic, tomatoes, tomatoes, tomato sauce, salsa, zucchini, carrots, frozen white corn, green chilies, ground cumin, chili powder, basil, cheddar cheese

Taken from www.tasteofhome.com/recipes/zesty-chicken-soup/ (may not work)