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Chicken Tomato Soup

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

12 ServingsPrep: 25 min. Cook: 10 min.

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 Wright® Brand Bacon and shredded cheddar cheese, optional

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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

2 of 2

Chicken Tomato Soup (continued)

Directions (continued)

if desired. Yield: 12 servings (about 3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 139 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 741 mg sodium, 21 g carbohydrate, 5 g fiber, 11 g protein.