This soup is sure to be a family favorite all year round. The ingredients shown below will make between 4 to 6 servings, but we suggest doubling up on them as it’s going to disappear in a hurry.

Ingredients:

2 tablespoons vegetable oil
1 pound skinless, boneless chicken, cubed
1 teaspoon lemon pepper seasoning
1 cup chopped onions
1 cup sliced celery
1 cup diced carrots
3 garlic cloves, minced
2 small zucchini, quartered, then sliced 1/2 inch thick
1 jar Martinez Gourmet Salsa
1 quart low sodium chicken stock
2 tbs. heavy cream

Directions:

Heat oil in saucepan over medium heat. Add chicken and sprinkle with salt and pepper to taste. Cook, stirring occasionally, until no longer pink (5-7 minutes). Using a slotted spoon, transfer to a bowl. In same pan, sauté onion, celery, carrots and garlic 3-4 minutes. Add chicken broth and salsa; bring to a boil. Reduce heat and return chicken to pan. Simmer 30 minutes, stirring occasionally. Stir in zucchini and simmer 8-10 minutes or until zucchini is tender.