Directions:
- 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. Remove chicken; cut into 1/2-in. cubes. Return to cooking liquid.
- In a large skillet, saute onion, celery and garlic in oil until tender; add to the Dutch oven. 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.
- Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months. Yield: 10 servings (3-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.68 Kcal (455 kJ) | ||
| Calories from fat | 31.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 5% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 262.03mg | 11% | |
| Potassium | 358.41mg | 8% | |
| Total Carbs | 8.24g | 3% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 12.7g | 25% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.85 Kcal (205 kJ) | ||
| Calories from fat | 14.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 5% | |
|---|---|---|---|
| Cholesterol | 15.03mg | 11% | |
| Sodium | 117.79mg | 11% | |
| Potassium | 161.1mg | 8% | |
| Total Carbs | 3.7g | 3% | |
| Sugars | 0.88g | 8% | |
| Dietary Fiber | 0.76g | 7% | |
| Protein | 5.71g | 25% | |
| Vitamin C | 5.5mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 4% | |
| Calcium | 17mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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