Soup: Chicken Tomato Chowder

4 tsp. olive oil

2 carrots, thinly sliced

6 scallions, chopped (or regular onions)

2 stalks celery, chopped

2 cloves garlic, minced

1 (14 1/2-oz.) can crushed or diced tomatoes

2 c. low-sodium chicken broth

2 med. potatoes, peeled and cubed

1/2 tsp. dried marjoram

1/4 tsp. dried oregano

1/4 tsp. freshly ground pepper

1/2 lb. skinless boneless chicken breast, cubed

1/2 c. cannelini beans, rinsed and drained*

2 T. parsley, chopped

* I use any white bean, and I use the whole can.  In a medium saucepan, heat 2 teaspoons of the oil.  Saute the carrots, scallions, celery and garlic until softened, 5 to 7 minutes.  Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.  Reduce the heat and simmer, covered, until the potatoes are tender, 15 to 20 minutes.  Meanwhile, in a medium nonstick skillet, heat the remaining 2 teaspoons oil. Saute the chicken until cooked through, 6 to 8 minutes.  Stir into the chowder; stir in the beans and parsley.  Simmer until heated through, about 5 minutes.

Recipe Note: Thick with vegetables, potatoes and beans, this chowder is a great midweek supper for the whole family.  If you have leftovers, take some along to work for a hearty lunch.  Makes 4 servings.  277 calories, 7 g total fat, 1 g saturated fat, 41 mg cholesterol, 314 mg sodium, 32 g total carbohydrates, 5 g dietary fiber, 24 g protein, 98 mg calcium.  5 Weight Watcher points.

Anne Miller

From the Kitchens of CMC

Columbus Mennonite Church

2004