Chicken Tomato Soup Recipe

5 1 2
Chicken Tomato Soup Recipe
Chicken Tomato Soup Recipe photo by Taste of Home
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Chicken Tomato Soup Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1-1/2 cups water
  • 1 package (10 ounces) 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 or soup kettle, combine 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 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).
Originally published as Chicken Tomato Soup in Quick Cooking January/February 1999, p31

Nutritional Facts

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

  • 1-1/2 cups water
  • 1 package (10 ounces) 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. In a Dutch oven or soup kettle, combine 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 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).
Originally published as Chicken Tomato Soup in Quick Cooking January/February 1999, p31

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nfdill User ID: 1121125 60161
Reviewed Jun. 11, 2012

"We really enjoy this soup! It's light yet filling meal."

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