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Chicken Tomato Soup Recipe

  • 12servings
  • 35minutes
  • 139calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups water

  2. 3 cups frozen chopped broccoli

  3. 3/4 cup chopped onion

  4. 1 garlic clove, minced

  5. 3/4 pound boneless skinless chicken breast, cut into 1-inch chunks

  6. 1/2 teaspoon seasoned salt

  7. 1/4 teaspoon pepper

  8. 1 can (46 ounces) tomato juice

  9. 1 can (15-1/2 ounces) great northern beans, rinsed and drained

  10. 1 can (15 ounces) black beans, rinsed and drained

  11. 1 can (11 ounces) whole kernel corn, drained

  12. 1 tablespoon ketchup

  13. 1 teaspoon brown sugar

  14. Crumbled bacon and shredded cheddar cheese, optional

Instructions Jump to Ingredients ↑

  1. Chicken Tomato Soup Recipe photo by Taste of Home In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently.

  2. Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally. Garnish with bacon and cheese if desired. Yield: 12 servings (about 3 quarts).

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