Tomato Vegetable Soup/Stew with Chicken Breast

Tomato Vegetable Soup/Stew with Chicken Breast
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 87.4
  • Total Fat: 0.5 g
  • Cholesterol: 5.1 mg
  • Sodium: 1,021.6 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Tomato Vegetable Soup/Stew with Chicken Breast calories by ingredient


Introduction

This is a great tomato based thick soup/stew with a little spice to it. This is a great tomato based thick soup/stew with a little spice to it.
Number of Servings: 16

Ingredients

    2 lbs of chicken breast (no skin, no bones)
    1 Large Can of whole peeled tomatoes (28 oz size)
    1 Can of Yellow sweet corn (drained)
    1 Can of young peas (drained)
    1 medium yellow onion chopped
    16 oz of thick and chunky salsa
    1 Can of Tomato Soup
    4 stalks of celery chopped
    2 Cloves of fresh garlic (finely chopped)
    1 tsp Black Pepper
    2 tsp Dried Parsley
    1 tsp Garlic Powder
    1 tsp Onion Powder
    4 Boulion Cubes - Chicken
    4 tsp Worcestershire Sauce
    2 cups of water

Directions

This recipe makes a large full crock pot of Soup/Stew. I would estimate about 16 - 4 oz servings.

Prep chicken breast by removing any visible fat and cutting into 1" to 2" strips. You will be cooking this until the chicken start to break apart.

Place all items into crock pot. Put crock pot on high for about 3 - 4 hours. Then simmer until the chicken starts to come apart and the veggies are tender.

If for any reason it starts to get thicker then you like, add water in a few ounces at a time to thin.

Number of Servings: 16

Recipe submitted by SparkPeople user DRJELLO.