Chicken-Tomato Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 teaspoons olive oil2 carrots, thinly sliced6 scallions, chopped2 celery stalks, chopped2 garlic cloves, mincedone 14.5 oz. can crushed tomatoes2 cups low sodium chicken broth2 med. all yukon gold potatoes, peeled & chopped1/2 teaspoon dried marjoram1/4 teaspoon black pepper1/2 pound boneless, skinless chicken breast, cubed1/2 cup garbanzo beans or cannellini beans, drained & rinsed2 tablespoons chopped parsley
1.In a medium saucepan, heat 2 teaspoons of the oil. Saute the carrots, scallions, celery, & garlic until softened, 5-7 minutes. Stir in the tomatoes & broth; bring to boil, then stir in the potatoes, marjoram, oregano, & pepper. Reduce the heat & simmer, covered, until the potatoes are tender, 15-20 minutes.
2. Meanwhile, in a medium nonstick skillet, heat the remaining 2 teaspoons of the oil. Saute the chicken until cooked through, 6-8 minutes. Stir into the chowder; stir in the beans and parsley. Simmer until heated through, about 5 minutes.
227 Calories per serving
Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHERW21.
2. Meanwhile, in a medium nonstick skillet, heat the remaining 2 teaspoons of the oil. Saute the chicken until cooked through, 6-8 minutes. Stir into the chowder; stir in the beans and parsley. Simmer until heated through, about 5 minutes.
227 Calories per serving
Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHERW21.
Nutritional Info Amount Per Serving
- Calories: 276.5
- Total Fat: 5.7 g
- Cholesterol: 27.5 mg
- Sodium: 699.1 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 7.8 g
- Protein: 19.2 g
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