When it is cold outside and I need a quick, hearty, and delicious soup, this Chicken Vegetable Soup is one that I prepare. A former editor and now writer for the magazine, Kelli Bozeman, shared this recipe with me as a low-calorie soup that is truly wonderful. I’ve made a few changes, but it remains low in calories but very high in taste with quick-and-easy preparation. On a cold, lazy day, prepare this soup and enjoy, and I think that it will become one of your go-to soup recipes.
CHICKEN VEGETABLE SOUP
2 (18.8-ounce) cans Chunky Chicken Vegetable soup
2 (16-ounce) cans ranch-style beans, not drained
1 (11-ounce) can white shoepeg corn, not drained
2 (14.5-ounce) cans diced tomatoes, not drained,
OR 1 (14.5-ounce) can diced tomatoes and 1 (14.5-ounce) can
Rotel mild diced tomatoes and green chilies, if you like a little zip
2 cups cooked chicken, cut into bite-size pieces
2 teaspoons celery seed
2 (.035-ounce) packages sugar substitute
In a saucepan over medium heat, combine all ingredients and heat for 20 minutes.
Yield: 12-16 servings
