Name: Tomato basil soup with chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cubed; 2 3/4 tsp olive oil; 2 cloves garlic, minced; 1/2 medium yellow onion, diced; 1 1/4 cups canned crushed tomatoes; 1/2 cup chicken broth; 1/4 cup nonfat Greek yogurt; 1/2 cup fresh basil, torn; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

485 calories

Protein: 53g; 43% of calories
Carbs: 32g; 26% of calories
Fat: 17g; 31% of calories

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a small pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
Stir in the crushed tomatoes, chicken broth, half the salt, and half the pepper. Bring to a simmer and cook for 10 minutes to blend flavors.
While soup simmers, heat the remaining oil in a skillet over medium-high heat. Season chicken with remaining salt and pepper. Sauté chicken cubes until golden and cooked through, about 6 minutes. Done when is 165°F and no longer pink.
Remove soup from heat. Add one-third of the basil and process with an immersion blender until smooth. Let sit for 2 minutes. In a small bowl, whisk the Greek yogurt with 2 to 3 spoonfuls of the warm soup, then stir this mixture back into the pot.
Ladle the tomato soup into a shallow bowl. Pile the sautéed chicken in the center and scatter the remaining torn basil on top.

Nutrition

Ingredients

Instructions

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