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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
2 cups chopped tomato |
1 cup sliced onion |
1 cup sliced carrot |
1/4 cup chopped ripe olives |
6 cloves garlic, minced |
1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces |
4 cups canned no-salt-added chicken broth, undiluted |
1 tablespoon paprika |
1 tablespoon finely chopped crystallized ginger |
1/2 teaspoon salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon black pepper |
1 (7-ounce) jar roasted red peppers in water, drained and chopped |
1 cup bulgur, uncooked |
1/4 cup plus 2 tablespoons plain nonfat yogurt |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add tomato and next 4 ingredients; saute 6 minutes or until onion is tender. Stir in chicken and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Stir in bulgur; cook 15 minutes or until bulgur is tender.
2. To serve, ladle soup into individual bowls, and top each serving with 1 tablespoon yogurt.
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