Chili Tomato Chicken Soup (Chicken Explosion)

The secret to this recipe is the chili-style diced tomatoes. Many brands carry it: Hunts, Red Gold, Del Monte, and more. Being here in Texas though, we used the H-E-B store brand because we rarely go wrong with them. Don't be afraid of the title's chili flavor. I don't usually prefer chili flavors either, but it doesn't overwhelm the soup at all. For those of you who like chili powder, this recipe still will not disappoint. This is perhaps my favorite soup yet. 

Roger and I (once again) disagree over the title of this week's soup. He thinks it should be Chicken Explosion because it's more exciting than last week's Hamburger Soup. I think including the key ingredient in the title is more descriptive. As usual, feel free to comment with a more appropriate title.

Chili Tomato Chicken Soup (or Chicken Explosion Soup)

about 180 calories per serving
makes 14 1-cup servings
about $12-$15

2 lbs. boneless skinless chicken breast
2 cans (14.5 oz. each) chili-style diced tomatoes
64 oz. chicken broth
2 chicken bouillon cubes
1/2 cup chopped onions
2 cloves pressed garlic
2 cups frozen crinkle cut carrots
2 cups frozen petite peas
2 cups frozen corn
1 lb. russet potatoes
1 tbsp. olive oil
salt
pepper
basil

Cube chicken and season with salt, pepper and basil. Cook chicken in stock pot with olive oil, adding pressed garlic once chicken in nearly cooked.

Add diced tomatoes, 16 oz. of chicken broth, and onion; bring to boil. Reduce to simmer and add frozen vegetables and remaining chicken broth. Simmer for 30 minutes. Season to taste.

Add potatoes that have been cubed to approximately square inch pieces. Again, season to taste.