Hearty Diet Recipe
Tomato Soup with Chicken, Chickpeas and Vegetables
(15 votes)
(15 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Healthy, because
Even smarter
This tomato soup is rich in an array of vitamins and minerals thanks to the vegetable mixture as well as powerful lean protein from the chicken breast.
Easily turn this into a vegetarian dish by replacing the chicken with tofu.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs canned Tomatoes
- 20 fluid ozs Chicken broth
- 2 carrots
- 7 ozs russet potatoes
- 2 red Bell pepper
- 7 ozs chickpeas (canned)
- 4 scallions
- 9 ozs Chicken breasts
- salt
- Chili powder
- 1 tsp sugar
- 2 Tbsps lemon juice
- freshly chopped parsley (for sprinkling)
Preparation steps
1.
Combine tomatoes with the broth in a pot, bring to a boil.
2.
Rinse and peel carrots and potatoes, dice finely. Rinse and halve bell peppers, remove seeds and ribs and chop.
Rinse chickpeas in a colander and drain. Rinse and dry scallions, cut into rings.
Rinse chicken, pat dry, and cut into small cubes.
Add everything to the soup and season with salt, chile pepper, sugar, and lemon juice. Simmer, stirring occasionally, for about 15 minutes on low heat.
3.
Sprinkle with parsley and serve.
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