Fiesta Chicken Soup
Rachel
ingredients
- 1/4 cup Italian salad dressing
- 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 onion, chopped
- 1 cup (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
- 1 can (14-1/2 oz.) chicken broth
- 1 1/4 cups water
- 1 can (8-1/2 oz.) peas and diced carrots, drained
- 1 tsp chili powder
- 1/2 cup Mexican style finely shredded cheese
directions
- 1
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 minutes, stirring occasionally.
- 2
Add tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 minutes or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.
- 3
Ladle soup into four serving bowls and top with cheese. Enjoy!
Source: Rachel
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