Chicken Chili Soup Recipe
Ingredients
| Vegetable cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1 pound skinned, boned chicken breasts, cut into bite-size pieces | ||
| 3 cups canned no-salt-added chicken broth, undiluted | ||
| Brown sugar | 1 Tablespoon | |
| Red wine vinegar | 2 Tablespoon | |
| 2 tablespoons low-sodium Worcestershire sauce | ||
| Garlic powder | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Corn | 1 Can (10oz), drained | |
| Red kidney beans | 1 Can (10oz), drained | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Salt | 1 Can (10oz) | |
Directions
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion and green pepper; saute until tender.
Add chicken and remaining ingredients, and stir.
Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring often.
Add onion and green pepper; saute until tender.
Add chicken and remaining ingredients, and stir.
Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring often.
Chef
