TLC Cooking "Skillet Chicken Soup"

Skillet Chicken Soup

Skillet Chicken Soup

YIELD Makes 4 servings
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INGREDIENTS

3/4	pound boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces
1	teaspoon paprika
1/2	teaspoon salt
1/4	teaspoon black pepper
2	teaspoons vegetable oil
1	large onion, chopped
1	red bell pepper, cut into 1/2-inch pieces
3	cloves garlic, minced
1	cup fat-free reduced-sodium chicken broth
1	can (19 ounces) cannellini beans or small white beans, rinsed and drained
3	cups sliced savoy or napa cabbage
1/2	cup fat-free herb-flavored croutons, slightly crushed

PREPARATION:

Toss chicken with paprika, salt and black pepper in medium bowl until coated.
Heat oil in large, deep nonstick skillet over medium-high heat until hot. Add chicken, onion, bell pepper and garlic. Cook until chicken is no longer pink, stirring frequently.
Add broth and beans; bring to simmer. Cover and simmer 5 minutes or until chicken is cooked through. Stir in cabbage; cover and simmer 3 additional minutes or until cabbage is wilted. Ladle into 4 shallow bowls; top evenly with crushed croutons.

This recipe appears in: Soups

NUTRITIONAL INFORMATION:

Serving Size:	1-1/4 cups soup with 2 tablespoons crushed croutons
Fiber	8 g
Carbohydrate	30 g
Cholesterol	52 mg
Saturated Fat	1 g
Total Fat	5 g
Calories from Fat	16 %
Calories	284
Protein	28 g
Sodium	721 mg

DIETARY EXCHANGE:

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