CHILI-TACO ZUCCHINI SOUP

Chili-Taco Zucchini Soup image

Provided by Sharon Colyer

Time 55m

Number Of Ingredients 17

3-4 can(s) (14 1/2 oz. each) vegetable broth*
2 can(s) (14 1/2 oz. each) stewed tomatoes
2 can(s) (15 oz. each) tomato sauce
1 large onion, chopped
2 stalk(s) celery, chopped
1 pkg (1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
1 can(s) (15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
1/2-1 can(s) mild green chilies or spicy if preferred (optional) freeze any leftover chilies
1-2 medium zucchini, halved lengthwise & sliced
1 medium yellow squash, halved lengthwise & sliced
1 c fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
1/4 tsp garlic powder
salt and pepper to taste (optional)
hot sauce to taste (optional)
TO MAKE NON-VEGETARIAN
2 c cooked chicken or turkey
*change broth to chicken or turkey broth, if preferred

Steps:

1. In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.
2. Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings. *If adding cooked chicken, add when adding last vegetables.