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2. In same saucepan sauté carrot, celery, onion, zucchini and squash in remaining tablespoons oil about 5 minutes, add chicken, broth, tomatoes, green chilies, corn and remaining seasoning; reduce heat to medium low.
3. Simmer 20 minutes, or until all veggies are tender and soup is thoroughly heated. Serve hot with bread or crackers.