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designated cancer center

Mulligatawny Soup


1 skinless whole chicken breast, 1-1 lbs    1- 1 Tbsp curry powder
4 cups fat-free, reduced sodium chicken broth   1 tsp grated fresh ginger
1 can (15oz) cannelloni beans, rinsed and drained   Cayenne pepper, to taste (optional)
1 large onion, chopped, about 1 cups    3 Tbsp tomato paste
Granny Smith apple, peeled, cored and diced   1 medium potato, peeled and diced
1 Tbsp canola oil       cup plain fat-free or low-fat yogurt
1 small green bell pepper, seeded and diced    1/3 cup dried coconut (optional), for garnish

Place the chicken in a deep, large saucepan. Add the broth, beans, 1 cup of the onion, and the apple. Over medium-high heat, bring the liquid to a boil, reduce the heat, and simmer gently until the chicken is white in the center, about 25 minutes.  Remove the chicken.

When it is cool enough to handle, cut apart the meat into bite-size pieces and set it aside, keeping it warm until it is ready to add to the soup. Transfer the remaining contents of the pot to a blender and whirl to a puree. Set it aside and then wash out the pot.

In the clean pot, heat the oil over medium-high heat. Saute the remaining onion and green pepper until soft, about 6 minutes. Mix in the curry powder, ginger and cayenne (optional) heating until they are fragrant, about 1 minute. Add the pureed soup, tomato paste and potato. Simmer until the potato is tender, about 15 minutes.  To serve, divide the chicken among 4 soup bowls. Add the soup, then the yogurt.  Sprinkle on the coconut (optional) and serve.

Serves 4.  Per Serving: 311 calories, 30g carbs, 38g protein, 5g fat (<1g saturated), 7g fiber, 532mg sodium.

From: American Institute for Cancer Research, Health-e-Recipes, 2/13/07

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