Appetizers / Soups / Salads

Chicken Curry Tomato Vegetable Soup takes several minutes to prepare.

Chicken Curry Tomato Vegetable Soup takes several minutes to cook.

Chicken Curry Tomato Vegetable Soup makes 10 servings.

The ingredients for Chicken Curry Tomato Vegetable Soup are:

10 oz baby carrots sliced
1/2 large onion chopped
2 cans Swanson Chicken Broth 99% Fat Free
1 can Muir Glen Fire Roasted Diced Tomato
2 boneless, skinless chicken breasts diced in small chunks
1 green pepper diced
1 can water
1 tbsp Curry powder
1 tbsp penzeys garlic salt or to taste
2 cup ranbow chard chopped
2 tbsp Extra Virgin Olive Oil

Here is how you make Chicken Curry Tomato Vegetable Soup:

Start by cooking onions and sliced carrots with olive oil until carrots are tender and onions start to brown. Add chicken and cook until pieces are slightly brown add green peppers continue to cook for a few minutes.Once green peppers are tender add broth, tomatos, water, and seasonings. Stir until blended. Bring to a low boil and reduce heat to a simmer. Add Chard and season to taste. Allow chard to wilt and serve.Serving Size: this recipe makes at least 10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user STRACA.

The nutritional information for Chicken Curry Tomato Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 122.2

• Total Fat: 4.2 g
• Cholesterol: 31.3 mg
• Sodium: 582.4 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 2.3 g
• Protein: 12.7 g