Red chicken and vegetable soup

Yield: 4 Servings

Measure Ingredient
1 can (14 1/2 oz) Italian-style stewed tomatoes
2 cans (6 oz.) hot-style vegetable juice cocktail
1 can (8 oz) whole kernel corn
1 small Onion; cut in wedges
1 small Zucchini or yellow summer squash; halved lengthwise, cut in 1/2\" slices
1 \N Stalk celery; sliced
2 cans (5 oz.) chunk-style chicken

In a 2 quart Microwave casserole, combine undrained tomatoes, vegetable juice cocktail, undrained corn, onion wedges, zucchini or summer squash and celery. Cook, covered on High for 8-10 minutes or until boiling. Stir and cook for 8-12 minutes more or until vegetables are tender, stirring once.

Stir in undrained chicken. Cook for 1-2 minutes more or until heated through. MC formatting by bobbi744@...

NOTES : Per serving: 205 cals., 44 mg. chol., 6 g. fat.

Recipe by: Associated Press Recipe Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 01, 1998

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