Garden patch chicken-vegetable soup

5 servings

Ingredients

Quantity Ingredient
4 teaspoons Olive oil
4 Boneless skinless chicken breast halves; in bite-size pieces
3 cups Green; red and/or yellow peppers, chopped
1 cup Chopped onion
4 Cloves garlic; minced
2 cans Ready-to-serve low-sodium chicken broth; (10 1/2 oz. each)
15¼ ounce Can whole kernel corn; drained
14½ ounce Can diced tomatoes; undrained
1 teaspoon Dried thyme leaves
½ cup Fresh parsley; chopped

Directions

Spray Dutch oven with nonstick cooking spray. Add 2 tsp. of the oil; place over Medium heat. Add chicken and cook 2-3 minutes or until no longer pink.

Remove chicken from Dutch oven; set aside.

Add remaining 2 tsps. oil to Dutch oven. Increase heat to Medium-High. Add bell peppers, onions and garlic; cook 4 minutes or until onions are tender, stirring frequently.

Add broth, corn, tomatoes, thyme and chicken; mix gently. Bring to a boil.

Reduce heat; cover and simmer for 18 minutes. Stir in parsley. Makes 5 (1⅔ cup) servings.

Per serving: 280 calories, 8 g fat, 60 mg cholesterol, 420 mg sodium, 25 g protein, 27 g carbohydrate, 4 g fiber Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 43 NOTES : This is a great main-dish soup for when schedules make several dinner seatings necessary.

Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

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