Mulligatawnski

Ingredients

• 1 tablespoon butter or 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 yogurt
• 1 tablespoon lemon juice

Directions

1. 1

   Melt butter in a large soup pot over medium heat.

2. 2

   Add celery, onions, carrots, and garlic. Cook and stir for 3 to 4 mins., until vegetables begin to soften.

3. 3

   Add chicken. Cook until chicken is no longer pink.

4. 4

   Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes.

5. 5

   Add broth, tomatoes, rice, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.

6. 6

   Add apples and parsley. Simmer for 10 more minutes Remove from heat.

7. 7

   Stir in sour cream and lemon juice. Serve hot.