Caribbean Chicken-Vegetable Soup
| Yield: | 4 Servings |
| Categories: | Low-Fat, Quick & Easy, Soups |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 1/2 | c | Red and green bell peppers; diced |
| 4 1/2 | c | Low sodium chicken broth; defatted |
| 1 | c | Water |
| 2 | lg | Bay leaves |
| 1 | ts | Chili powder |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Ground allspice |
| 1/8 | ts | Freshly ground black pepper |
| 1 1/4 | lb | Skinless chicken breast halves; bone-in |
| 1/4 | c | White rice; dry measure |
| 14 1/2 | oz | Black beans, cooked; rinsed and drained |
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