Lunch

Summer Soup with Chicken and Andouille is for Lunch.

Summer Soup with Chicken and Andouille takes 15 minutes to prepare.

Summer Soup with Chicken and Andouille takes 45 minutes to cook.

Summer Soup with Chicken and Andouille makes 8 servings.

The ingredients for Summer Soup with Chicken and Andouille are:

1/2 medium onion, chopped
1 clove garlic, minced
2 medium celery stalks, chopped
2 small yellow or red bell pepper, chopped
1 1/2 cups each chopped yellow squash and zucchini
1 cup frozen corn kernels
1 14 oz. can diced tomatoes
32 oz. chicken broth
6 oz. cooked diced chicken breast
8 oz. andouille sausage, sliced
Salt, pepper, cayenne, dried basil, dried oregano, garlic powder, ground coriander seed and other spices as desired, to taste

Here is how you make Summer Soup with Chicken and Andouille:

In large stock pot, warm 1 T olive oil over medium high heat; add onion, garlic, celery, and bell pepper; add generous amount of salt and saute until translucent. Add the corn kernels, canned tomatoes and broth along with 2 or 3 cans of water for desired "brothiness." Stir well, then add the chicken and andouille along with the remaining seasonings. Taste and adjust as needed. Bring to a boil, stirring occasionally. Lower heat and simmer approx 30 minutes.Serving Size: makes 8 2-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user PSWAP57.

The nutritional information for Summer Soup with Chicken and Andouille is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 170.0

• Total Fat: 7.5 g
• Cholesterol: 39.7 mg
• Sodium: 852.0 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.1 g
• Protein: 11.4 g