This is a version of our Chicken Tortellini Soup that has a tomato broth. 2 boneless, skinles chicken breast halves, cut into 1/2-inch cubes 2 (14 oz) cans ready-to-serve chicken broth 1 (14-1/2 oz) can stewed tomatoes with Italian seasonings, undrained, cut up 1 cup frozen mixed vegetables 1 T. chopped fresh basil or 1 tsp. dried basil leaves 1 (9-oz) package refrigerated cheese-filled tortellini 1 1. Spray large saucepan with nonstick cooking spray. Heat over medium heat until hot. Add chicken; cook 5 to 7 minutes or until chicken is lightly browned and no longer pink, stirring occasionally. 2. Stir in all remaining ingredients except tortellini. Bring to a boil. 3. Add tortellini; cook 7 to 9 minutes (or follow instructions on package), until tortellini is tender. Makes about 8 1/2 to 9 cups of soup. Note: 1 The original recipe called for only 1 cup of tortellini. I used the entire package, and we liked it that way. Less tortellini would make the soup more chicken-intensive and brothier.
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