CHICKEN TOMATO SOUP · Mar 3, 12:17 PM by Michele Roper
Cooking Pleasures February/March 2007
1 tablespoon olive oil
1 boneless skinless chicken breast half, cut into 1 inch pieces
1 (28 oz) can crushed tomatoes
4 cups water
1 cup tomato juice
1 onion, finely chopped
1 green bell pepper, chopped
6 garlic cloces, minced
1/2 cup coarsely chopped fhresh basil
1/4 cup coarsely chopped fresh parsley
5 beef bouillon cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups fresh baby spinach
1 avocado, cubed
1/2 cup crumbled feta cheese
Heat oil in large skillet over medium high heat until hot. Cook chicken 2 to 3 imuntes or until browned.
Add all remaining ingredients except spinach, avocado and cheese. Bring to a gently boil; simmer 10 minutes or until chicken is no longer pink. Add spinach; cook until wilted. Serve with avocado and cheese.
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