Categories: Soup- Stew- Chowder- Chili

Ingredients

• 4 cups shredded, cooked chicken breasts
• 1 can (28 oz.) tomatoes, undrained and chopped
• 1 can (8 oz.) tomato sauce with roasted garlic.
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 Tbsp. dried parsley flakes
• 1/3 cup vinegar
• 2 Tbsp. flour
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 cup water
• 1/4 tsp. turmeric
• 1/2 Tbsp. Tabasco or to taste
• 1 tsp. Worcestershire sauce
• 1 can (11 oz.) shoe-peg corn
• 1 Tbsp. low-fat margarine (optional)

Directions

1. In a large pot, combine chicken, tomatoes, tomato sauce, onion, bell pepper, parsley, vinegar and sugar. Bring to a boil. Reduce heat to medium.
2. Combine flour, salt and black pepper. Sprinkle this mixture over top of stew.
3. Gradually add water, stirring in the flour mixture. Add remaining ingredients and let simmer for about 30 minutes.

Email to a friend | Print this recipe | Back