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Creole Chicken Soup
Date added: December 6, 2007
- Servings: 6 change
- Calories per serving: 136
- Prep time: 10
- Cook time: 15
Ingredients
- 1 cooking spray, 1/3 sec spray
- 12 ounce-weight chicken, skinless, boneless thighs cut into 1-inch pieces
- 5 ounce-weight ham (about 1/2 a cup) cooked and finely chopped
- 1 cup onion, white, fresh, chpd
- 3/4 cup peppers, bell, green, sweet, fresh, chpd
- 3 cup broth, chicken, light, fat free, rducd sod, cnd
- 10 ounce-weight tomatoes, red, w/green chilies, cnd
- 1 cup okra, loose-pack frozen thawed
- 1 tbsp herb, parsley, fresh, chpd
Recipe Method
1. Coat an uheated Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add chicken and ham to hot Dutch oven. Cook and stir for 2 to 3 minutes or until chicken is brown.
2. Add onion and sweet pepper to Dutch oven; cook and stir about 2 minutes or until vegetables are nearly tender. Add chicken broth, undrained tomatoes and green chile peppers and okra. Bring to a boil, reduce heat. Cover and simmer for 6 to 8 minutes or until chicken is no longer pink. Stir in parsley.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 136 | 7% |
| Fat 4g | 6% |
| Cholesterol 64mg | 21% |
| Sodium 739mg | 31% |
| Carbohydrates 7g | 7% |
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