Title: Red Chicken and Vegetable Soup
Categories: Chicken, Corn, Main dishes, Microwave, Poultry
Yield: 4 Servings

1 cn (14 1/2 oz) Italian-style
-stewed tomatoes
2 cn (6 oz.) hot-style vegetable
-juice cocktail
1 cn (8 oz) whole kernel corn
1 sm Onion; cut in wedges
1 sm Zucchini or yellow summer
-squash; halved lengthwise,
-cut in 1/2" slices
1 Stalk celery; sliced
2 cn (5 oz.) chunk-style chicken

In a 2 quart Microwave casserole, combine undrained tomatoes, vegetable
juice cocktail, undrained corn, onion wedges, zucchini or summer squash and
celery. Cook, covered on High for 8-10 minutes or until boiling. Stir and
cook for 8-12 minutes more or until vegetables are tender, stirring once.
Stir in undrained chicken. Cook for 1-2 minutes more or until heated
through. MC formatting by bobbi744@sojourn.com

NOTES : Per serving: 205 cals., 44 mg. chol., 6 g. fat.

Recipe by: Associated Press Recipe

Posted to MC-Recipe Digest by Roberta Banghart on
May 01, 1998