Chicken Vegetable Soup with Tomatoes

Chicken Vegetable Soup

Tomato Vegetable Soup

Chicken Alphabet Soup

Tomato Seafood Soup

Tomato Beef Barley Soup

Tomato Turkey Soup

Tomato Hamburger Soup

Chicken and Vegetable Noodle Soup

Spicy Chicken Tomato Soup

Quick Tomato Soup

Home Soups Bean Soups Black Bean Soups

Chicken Tomato Soup

Name: Chicken Tomato Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12 servings (about 3 quarts).
Cuisine: North America, Mexican
Ingredients: 1-1/2 cups water; 3 cups frozen chopped broccoli; 3/4 cup chopped onion; 1 garlic clove, minced; 3/4 pound boneless skinless chicken breast, cut into 1-inch chunks; 1/2 teaspoon seasoned salt; 1/4 teaspoon pepper; 1 can (46 ounces) tomato juice; 1 can (15-1/2 ounces) great northern beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (11 ounces) whole kernel corn, drained; 1 tablespoon ketchup; 1 teaspoon brown sugar; Crumbled bacon and shredded cheddar cheese, optional

1 review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 10 min.

Makes

12 servings (about 3 quarts)

Updated: Sep. 30, 2022

While creating this crowd-pleasing soup, I was trying to keep in mind a variety of textures, colors and flavors. Its sweet tomato base brims with chicken, broccoli, corn and a couple kinds of beans. It's especially tasty if you garnish it with shredded cheddar and crumbled bacon. -Connie Johnson, Springfield, Missouri

Chicken Tomato Soup Recipe photo by Taste of Home

Ingredients

1-1/2 cups water
3 cups frozen chopped broccoli
3/4 cup chopped onion
1 garlic clove, minced
3/4 pound boneless skinless chicken breast, cut into 1-inch chunks
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 can (46 ounces) tomato juice
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 tablespoon ketchup
1 teaspoon brown sugar
Crumbled bacon and shredded cheddar cheese, optional

Directions

In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently.

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.

Nutrition Facts

1 cup: 139 calories, 1g fat (0 saturated fat), 16mg cholesterol, 741mg sodium, 21g carbohydrate (7g sugars, 5g fiber), 11g protein.