Whatcha Got Cookin' by Ellen Watts
This recipe is something I kinda live on in colder months but with squash and zucchini soon being plentiful I thought I'd share this recipe so that you can make it now and freeze it for the winter. Because I eat it so much, I make it year-round and freeze it in small containers. It makes a very satisfying low calorie, high protein lunch. It's great for Sunday night supper, take it out of the freezer and pop in in the microwave and instant good-for-you meal!
Mexican Style Chicken and Vegetable Soup
3-4 boneless, skinless chicken breasts
3 yellow squash
2 cans Rotel tomatoes (do not drain)
1 pkg Saxon Goya seasoning packet
6 cups chicken broth
Cook chicken (boil, roast, grill, smoke or use rotisserie)
Slice zucchini, squash, onion and place in a large pot. Add tomatoes, seasoning packet and enough broth to cover the vegetables. Bring to a boil, lower heat and simmer 10 minutes. Break chicken into pieces and add to the soup, simmer another 5 minutes to reheat chicken.
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