3andouille sausage links, cut into 1/4-inch slices, cut in half
3cups33% less sodium chicken broth
2(14 1/2 ounce) cansdiced tomatoes
2cupscooked white rice
In large Dutch oven, heat oil over medium-high heat. Add onion, green pepper, celery, garlic, 2 teaspoons Cajun seasoning and salt. Sauté until vegetables are tender (5-7 minutes).
Sprinkle remaining Cajun seasoning over chicken and sausage; add to pan and continue cooking 3-5 minutes. Add broth and tomatoes. Bring to a boil; reduce heat and simmer 10 minutes. Stir in rice and heat through.
FoodE Tip: This soup thickens as it sits, so additional chicken broth may need to be added when reheating leftovers.