Mediterranean Chicken soup with Curry and Coconut flavors
- Number of Servings: 6
Ingredients
3/4 cup cooked brown rice1 boneless, skinless, chicken breast seasoned with salt and pepper1 tsp olive oil2 T canola oil1 medium onion, chopped1 jalapeno, seeded and chopped2 cloves garlic, finely chopped2 cups chicken broth1 (15 oz) can chickpeas, rinsed and drained1 cup canned or fresh chopped tomatoes1 cup frozen corn kernels1 tsp mild curry powder1/2 tsp saltfreshly ground pepper to taste1 14 oz. can lite coconut milk2 T chopped fresh cilantrofresh lime wedges
Prepare rice according to package instructions. Heat small skillet to medium high heat. Add olive oil and chicken breast and sauté until cooked (3-4 minutes per side). Remove from heat and let cool. Cube chicken breast. In medium stock pot, heat canola oil over medium heat. Add onion, bell pepper, and jalapeno. Cook, stirring until softened, about 5 minutes. Add garlic and cook, stirring constantly, 1 minute. Add the broth, chicken, chickpeas, tomatoes, corn, curry powder, salt and pepper. Bring to a boil. Reduce heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve with fresh lime wedges to squeeze over soup.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYCOOKS4U.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYCOOKS4U.
Nutritional Info Amount Per Serving
- Calories: 258.3
- Total Fat: 10.6 g
- Cholesterol: 8.5 mg
- Sodium: 844.0 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 6.8 g
- Protein: 8.9 g
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