Pulled Chicken Soup
Perfectly Balance Your Plate
Serve with 1 cup mixed veggies and 1 tbsp Epicure dip.
1 can (28 oz/796 ml) plum tomatoes
4 cups preparedNourish Broth
2 cups preparedPulled Chicken
2 green bell peppers, chopped
2 cups frozen corn kernels
1 cup cooked brown rice
Toppings (optional): chopped avocado, chopped cilantro or green onion, sour cream or yogurt, feta cheese
- Pour tomatoes (including juice) into Multipurpose Pot. Using your hands, coarsely crush.
- Stir in broth, chicken and peppers. Bring to a boil over high heat, stirring frequently. Partially cover; simmer for 10 min.
- Stir in corn and rice. Continue to simmer until corn is warmed through, 5 min. Ladle into bowls and garnish with toppings, if desired.
Per serving (2 cups): Calories 260, Fat 3 g (Saturated 0.5 g, Trans 0 g), Cholesterol 50 mg, Sodium 550 mg, Carbohydrate 34 g (Fiber 5 g, Sugars 13 g), Protein 22 g.
Get more protein and fiber form your meal—swap rice for cooked quinoa.