Chicken Tomato Soup

• 1 1/2 cups water
• 1 pkg (10 oz) frozen chopped broccoli
• 3/4 cup chopped onion
• 1 garlic clove, minced
• 3/4 lb boneless skinless chicken breast, cut into 1" chunks
• 1/2 tsp seasoned salt
• 1/2 tsp pepper
• 1 can (46 oz) tomato juice
• 1 can (15 1/2 oz) great northern beans, rinsed & drained
• 1 can (15 oz) black beans, rinsed & drained
• 1 can (11 oz) whole kernel corn, drained
• 1 tbsp ketchup
• 1 tbsp brown sugar
• crumbled bacon and shredded cheddar cheese, optional*

In a dutch oven or soup kettle, combine water, broccoli, onion and garlic.  Bring to a boil; boil for 8-10 mins stirring frequently.  Meanwhile, in a nonstick skillet, cook chicken til no longer pink, about 6 mins.  Sprinkle with seasoned salt and pepper.  Add to broccoli mixture - stir in tomato juice, beans, corn, ketchup and brown sugar; bring to a boil.  Reduce heat; cover and simmer for 10-15 mins, stirring occasionally.  Garnish with bacon and cheese if desired.  12 svgs.