YOUR SOLIN GENERATED RECIPE
Enjoy a velvety, nutrient-packed Creamy Tomato Basil Soup that brings together the tanginess of ripe tomatoes, the aromatic essence of fresh basil, and the satisfying creaminess from Greek yogurt and tender chicken breast. This hearty yet light dish is perfect for any meal, offering a delightful balance of robust flavor and nourishing protein.
INGREDIENTS
8 oz Chicken Breast
1 cup Plain Nonfat Greek Yogurt
1 can Canned Diced Tomatoes (14.5 oz)
1/2 cup Cannellini Beans
1 small Onion
3 cloves Garlic
1 cup Low Sodium Chicken Broth
1 tbsp Olive Oil
1/4 cup Fresh Basil, chopped
PREPARATION
In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the low sodium chicken broth and add the canned diced tomatoes (with their puree), allowing the mixture to simmer for 10 minutes.
Stir in the rinsed cannellini beans and let simmer for an additional 5 minutes.
Meanwhile, season the chicken breast with salt and pepper, then cook it in a separate pan over medium heat until fully cooked, about 5-7 minutes per side. Once done, shred or dice the chicken into bite-sized pieces.
Add the cooked chicken into the pot, stirring to combine.
Remove the pot from heat and let it cool slightly. Stir in the Greek yogurt to create a creamy texture.
Blend a portion of the soup with an immersion blender for a smoother consistency, leaving some texture for interest. Alternatively, blend the entire soup if you prefer a completely smooth texture, then return it to the pot.
Stir in the freshly chopped basil, adjust seasonings with salt and pepper if needed, and serve warm.