Mulligatawnski
Ingredients
- 1 tablespoon butter or 1 tablespoon margarine ⓘ
- 1 cup chopped celery ⓘ
- 1 cup chopped onion ⓘ
- 1 cup chopped carrot ⓘ
- 1 garlic clove, minced
- 4 boneless skinless chicken breast halves, cut into 1-inch cubes ⓘ
- 2 teaspoons curry powder ⓘ
- 1 teaspoon chili powder ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 3 whole cloves ⓘ
- 6 cups low-fat chicken broth ⓘ
- 1 (19 ounce) can plum tomatoes, drained, cut up ⓘ
- 1/2 cup uncooked long-grain white rice ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- 2 cups granny smith apples, peeled, cored, and diced ⓘ
- 1/4 cup chopped fresh parsley ⓘ
- 3/4 cup low-fat sour cream or 3/4 cup yogurt ⓘ
- 1 tablespoon lemon juice ⓘ
Instructions
- Melt butter in a large soup pot over medium heat.
- Add celery, onions, carrots, and garlic. Cook and stir for 3 to 4 mins., until vegetables begin to soften.
- Add chicken. Cook until chicken is no longer pink.
- Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes.
- Add broth, tomatoes, rice, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.
- Add apples and parsley. Simmer for 10 more minutes Remove from heat.
- Stir in sour cream and lemon juice. Serve hot.
Nutrition & Diet Analysis (per serving)
1080
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).