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Spicy Grilled Chicken Soup

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, B9, H, C, E, P
    MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 cups chicken broth

    2. 2 cans (14 1/2 ounces each) diced tomatoes

    3. 1 teaspoon salt

    4. 1/4 teaspoon pepper

    5. 1 can (12 ounces) corn, drained

    6. 1/2 cup green bell pepper

    7. 1/2 cup red bell pepper

    8. 1 cup diced onion

    9. 3/4 cup diced or julienne-cut carrots

    10. 1 cup diced zucchini

    11. 1 to 2 chipotle chiles in adobo sauce, finely chopped, or 2 tablespoons finely chopped jalapeno pepper

    12. 2 cloves garlic, minced

    13. 1 teaspoon dried parsley flakes

    14. 1/2 cup frozen thawed peas

    15. 3 to 4 chicken breast halves, grilled and diced, about 12 to 16 ounces

    Instructions Jump to Ingredients ↑

    1. Combine chicken broth, tomatoes, 1 teaspoon salt, 1/4 teaspoon pepper, corn, bell pepper, onion, carrots, zucchini, chile peppers, and garlic in a large stock pot. Cover and simmer for 30 to 40 minutes, until vegetables are tender. Add the peas and diced chicken. Cover and cook for 5 minutes longer.

    2. Serves 8 to 10.

    3. Related Recipes Harvest Chicken Chowder Chicken Tortilla Soup Crockpot Chicken and Corn Chowder Chicken Chowder with Corn Slow Cooker Chicken and Pasta Soup Spicy Chicken Soup With Vegetables Tortilla Soup

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