Serves: 6
Total Calories: 907
1. In a 4 quart Dutch oven, saute the onions and garlic in 2 Tablespoons of oil until tender. Stir in the broth, red bell pepper, ground red pepper, basil, salt, pepper, and tomato puree. Heat to boiling reduce heat. Simmer uncovered for 30 minutes.
2. To serve, divide cooked chicken between 6 bowls pour broth over chicken. Top with cheese.
This Chicken Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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