A delicious, low carb, stuffed pepper soup
In a pot, add the crushed tomatoes, diced tomatoes, chopped red pepper, seasonings, salt, pepper and 1/2 cup of water. Cook on medium heat until the pot begins to boil.
In a non-stick pan, brown the ground chicken over medium heat.
When the chicken is almost completely browned, add the chopped onion and minced garlic. Cook until chicken has been completely browned and onions have turned slightly translucent.
Once the chicken is cooked completely, add the cooked chicken, onions and minced garlic to the soup.
Once the soup pot has reached boiling temperature and begun to boil, cover and cook on low for 10 minutes.
Allow cooling for a few minutes before serving. Optionally serve with cooked quinoa and shredded cheddar cheese.
0 WW Freestyle Smartpoints | 172 calories, Carbs 15.8g, Fat 6g, Protein 14.1g, per cup.
Nutritional information does not include optional garnishes of quinoa or shredded cheddar.