Summer Chicken and Vegetable Soup from Whole Foods
Per Serving:270 calories (90 from fat), 10g total fat, 2g saturated fat, 35mg cholesterol, 390mg sodium, 29g carbohydrate (3g dietary fiber, 4g sugar), 17g protein
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, chopped
1 teaspoon chopped oregano
1 cup frozen or fresh corn
1/2 red bell pepper, chopped
1 quart low-sodium chicken or vegetable broth
1/4 cup tomato sauce
2 cups shredded cooked chicken, dark or white meat
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup fresh or frozen sliced okra
1 zucchini, chopped
3 flatbreads or pita rounds
3 green onions, thinly sliced
1/4 cup sliced fresh basil
Preheat the broiler. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add garlic and oregano and cook just until garlic begins to sizzle. Stir in corn and pepper and cook, stirring occasionally, until softened and garlic is golden, 3 to 4 minutes. Stir in broth, tomato sauce, chicken, salt and pepper and bring to a boil. Add okra and zucchini, reduce heat and simmer until okra is tender, about 5 minutes.
Meanwhile, brush flatbreads all over with remaining 1 tablespoon oil and season with salt and pepper. Transfer to a baking sheet and broil until just toasted, 1 to 2 minutes. Cut into wedges.
Remove soup from heat and stir in green onions and basil. Serve with toasted flatbread on the side.