Scott's Recipe

Soup - Chicken Tomato

Category: Chili, Chowders, Soups & Stews

1 1/2 cups water
3 cups frozen chopped broccoli
3/4 cup chopped onion
1 garlic clove, minced
3/4 lbs boneless skinless chicken breast, cut into 1" chunks
1/2 tsp seasoned salt
1/4 tsp pepper
1 (46 oz) can tomato juice
1 (15-1/2 oz) can great northern beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can whole kernel corn, drained
1 Tbsp ketchup
1 tsp brown sugar
Crumbled bacon and shredded cheddar cheese.


1. In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently.
2. Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper.
3. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally.
4. Garnish with bacon and cheese if desired.