Recipe: Caribbean Chicken-Vegetable Soup

Caribbean Chicken-Vegetable Soup
Yield: 4 Servings

1 cup Chopped onions
1/2 cup Chopped celery
1/2 cup Red and green bell peppers; diced
4 1/2 cups Low sodium chicken broth; defatted
1 cup Water
2 large Bay leaves
1 tsp Chili powder
1/2 tsp Curry powder
1/2 tsp Dried thyme
1/4 tsp Ground allspice
1/2 tsp Freshly ground black pepper
1 1/4 lb Skinless chicken breast halves; bone-in
1/4 cup White rice; dry measure
14 1/2 oz Black beans, cooked; rinsed and drained

In a large pot, combine the oil, onions, celery and red and/or green peppers. Cook over high heat, stirring, for 5 minutes, or until the vegetables soften.

If needed, add a little water to prevent burning. Stir in the broth, water, bay leaves, chili powder, curry powder, thyme, allspice and black pepper. Add the chicken and bring to a boil.

Reduce the heat and simmer, stirring occasionally, for 25 minutes, or until the chicken is cooked through. Transfer the chicken to a plate and set aside until cool enough to handle.

Stir the rice and beans into the pot. Cover and simmer for 15 minutes, or until the rice is just tender. Remove chicken from bones and cut into bite-size pieces. Add to the pot and cook for 5 minutes. Remove and discard the bay leaves.

FREEZES very well. Thaw the soup in the microwave on 50% power. Heat through on high power. Before serving, adjust the spiciness and garnish each bowl with chopped red peppers and nonfat yogurt.

Source: Prevention's Healthy One-Dish Meals (1996)