Chicken Chili Soup
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Skinned boned chicken breasts||1 Pound, cut into bite-size pieces|
|Canned no salt added chicken broth||3 Cup (48 tbs) (Undiluted)|
|Brown sugar||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Low sodium worcestershire sauce||2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Canned no salt added whole kernel corn||15 1⁄4 Ounce, drained (1 Can)|
|No salt added red kidney beans||15 Ounce, drained (1 Can)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, chopped (Undrained, 1 Can)|
|No salt added tomato sauce||8 Ounce (1 Can)|
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion and green pepper; saute until tender.
Add chicken and remaining ingredients, and stir.
Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring often.
Difficulty Level:Better Buy