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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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While creating this crowd-pleasing soup, I was trying to keep in mind a variety of textures, colors and flavors. Its sweet tomato base brims with chicken, broccoli, corn and a couple kinds of beans. It's especially tasty if you garnish it with shredded cheddar and crumbled bacon. -Connie Johnson, Springfield, Missouri Ingredients:
1-1/2 cups water |
3 cups frozen chopped broccoli |
3/4 cup chopped onion |
1 garlic clove, minced |
3/4 pound boneless skinless chicken breast, cut into 1-inch chunks |
1/2 teaspoon seasoned salt |
1/4 teaspoon pepper |
1 can (46 ounces) tomato juice |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) whole kernel corn, drained |
1 tablespoon ketchup |
1 teaspoon brown sugar |
crumbled bacon and shredded cheddar cheese, optional |
Directions:
1. In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently.
2. Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally. Garnish with bacon and cheese if desired. Yield: 12 servings (about 3 quarts).
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