Soup

Tomato Vegetable Soup/Stew with Chicken Breast is for Soup.

Tomato Vegetable Soup/Stew with Chicken Breast takes 20 minutes to prepare.

Tomato Vegetable Soup/Stew with Chicken Breast takes 300 minutes to cook.

Tomato Vegetable Soup/Stew with Chicken Breast makes 16 servings.

The ingredients for Tomato Vegetable Soup/Stew with Chicken Breast are:

2 lbs of chicken breast (no skin, no bones)
1 Large Can of whole peeled tomatoes (28 oz size)
1 Can of Yellow sweet corn (drained)
1 Can of young peas (drained)
1 medium yellow onion chopped
16 oz of thick and chunky salsa
1 Can of Tomato Soup
4 stalks of celery chopped
2 Cloves of fresh garlic (finely chopped)
1 tsp Black Pepper
2 tsp Dried Parsley
1 tsp Garlic Powder
1 tsp Onion Powder
4 Boulion Cubes - Chicken
4 tsp Worcestershire Sauce
2 cups of water

Here is how you make Tomato Vegetable Soup/Stew with Chicken Breast:

This recipe makes a large full crock pot of Soup/Stew. I would estimate about 16 - 4 oz servings. Prep chicken breast by removing any visible fat and cutting into 1" to 2" strips. You will be cooking this until the chicken start to break apart. Place all items into crock pot. Put crock pot on high for about 3 - 4 hours. Then simmer until the chicken starts to come apart and the veggies are tender. If for any reason it starts to get thicker then you like, add water in a few ounces at a time to thin. Number of Servings: 16Recipe submitted by SparkPeople user DRJELLO.

The nutritional information for Tomato Vegetable Soup/Stew with Chicken Breast is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 87.4

• Total Fat: 0.5 g
• Cholesterol: 5.1 mg
• Sodium: 1,021.6 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 4.2 g
• Protein: 3.9 g

The dietary needs meet for Tomato Vegetable Soup/Stew with Chicken Breast is Low Fat