Spicy Chicken Tomato Soup

12oz chicken breast, cut into cubes
1 cup of onions, chopped (I used frozen chopped onion)
1 cup bell pepper pieces
2 cups tomatoes, chopped (or one 14oz can)
3 cups low-sodium chicken broth
1 cup frozen spinach
3 Tbs. paprika
2 Tbs. garlic powder
1 tsp onion powder
1 Tbs. oregano or Italian seasonings
1 cup cooked brown rice

There's no need to defrost the veggies if using frozen onion or spinach.

1. Heat a large, deep skillet over medium-high heat and spray with nonstick cooking oil. Cook onion and pepper pieces until softened.
2. Remove onion & peppers from pan and reapply cooking oil if needed. Add chicken pieces to pan.
3. When chicken is cooked, add broth and stir to deglaze the pan (about a minute).
4. Add veggies (onion, peppers, tomatoes, spinach), rice and spices and let simmer 15-20 minutes, stirring occasionally.
5. Serve with crusty bread and enjoy!

Serving Size: Makes approximately 8 1-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user EFJ803.