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Tomato Chicken Soup |
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Serves: 4 Print this Recipe1 pound small chicken pieces 2 tablespoons olive oil 2 cloves garlic, minced 1 1/2 cups water 1 (11-ounce) can condensed tomato soup 1 (8-ounce) can Mexicorn or whole kernel corn with peppers 1/3 cup ripe olives, sliced 2 tablespoons lemon juice Lemon slices Parsley, chopped Coat chicken pieces with flour; in olive oil cook chicken and garlic; stir until browned. Add water and tomato soup; heat to boiling; then add corn, olives, and lemon juice. Simmer uncovered until chicken is tender. Garnish with lemon slices and parsley. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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