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Hearty Chicken and Veggie Soup

Despite the curry flavoring, this soup fits in perfectly with the Med diet. Lots of veggies, olive oil, a little (but not too much) lean protein, rice and lentils combine to make this a winner.

Serves 4
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
415 calories per serving


> 1 each yellow and green zucchini
> 2 tbsp olive oil
> 1 (12 oz) pkg pepper and onion fajita mix
> 8 oz chicken breast
> 1/2 cup korma mild curry simmer sauce
> 4 cups low-sodium chicken broth
> 1/2 cup dried lentils
> 1 1/2 cups cooked basmati rice
> 1/4 cup cilantro


Halve the zucchini lengthwise and then slice. Heat oil in a large saucepan and sauté the zucchini and fajita mix 5 min. Cut chicken into cubes. Add chicken, korma simmer sauce, chicken broth, and 2 cups water, and bring to a boil, stirring. Add the lentils and simmer 10 min. Add the rice and simmer an additional 15 min., or until the lentils and rice are tender.
Transfer half of the soup to a blender and purée. Add the puréed soup back to the saucepan and bring to a boil. Divide the soup among 4 bowls and sprinkle with cilantro before serving.

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