Zesty Chicken Soup

I am continuing on my mission to make a soup every week of this winter. This week I choose this chicken soup, full of veggies and a nice kick from the diced green chilies. My husband and I really enjoyed it.

Adapted from Taste of Home Casseroles, Slow Cooker & Soups, Zesty Chicken Soup

Yields 3 3/4 quarts

1 pound boneless skinless chicken breasts
4 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 Tbsp oil
1 can Rotel or other Mexican style diced tomatoes
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
3 medium carrots, sliced
1 can white corn
1 can (4 oz) chopped green chilies
3 tsp ground cumin
2 tsp chili powder
1 tsp dried basil
Shredded cheddar cheese

Place chicken in a soup pot, add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes. Remove chicken; cut into 1/2 inch cubes. Return to cooking liquid.

In a large skillet, saute the onion, celery and garlic in oil until tender; add to the soup pot. 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.

Top soup with grated cheddar and serve.