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Chicken Tomato Soup

 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.


  • 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


  • 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. Yield: 12 servings (about 3 quarts).

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Chicken Tomato Soup (continued)

Nutritional 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.