Categories: Soup

Ingredients

• 1 tsp. canola oil
• 6 oz. skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 2 cups no-salt-added chicken stock
• 1/2 cup classic hummus, such as Tribe Classic brand
• 1 cup ready-to-eat quinoa and brown rice blend such as Seeds of Change brand
• 1/8 tsp. crushed red pepper
• 1 cup frozen sweet pepper and onion stir-fry vegetables.

Directions

1. Coat a large saucepan with nonstick cooking spray. Pour oil into saucepan, heat over medium-high heat. Add chicken, cook and stir 4 minutes or until no longer pink.
2. In a medium bowl whisk together broth and hummus; add to chicken in saucepan. Stir in quinoa-rice blend and crushed red pepper.
3. Bring just to boiling over medium-high heat. Stir in frozen vegetables; reduce heat. Simmer 1 to 2 minutes or until vegetables are heated through.

4. per serving 26g carbs, 263 cal.

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