1 1/4 pounds boneless skinless chicken breasts
4 cups of water
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon light olive oil
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup frozen white corn
1 can (4 ounces) chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
Shredded cheddar, cheese and tortilla chips are optional
1. Place chicken in a Dutch oven or soup kettle; add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until chicken juices run clear.
2. Remove chicken; cut into 1/2 inch cubes. Return to cooking liquid.
3. In a large skillet, saute onion, celery and garlic in oil until tender; add to the dutch oven.
4. Stir in the next 11 ingredients Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
Garnish with cheese and tortilla chips if desired.
Prep: 25 minutes
Cook: 40 minutes
Yields: 10 servings (3-3 3/4 quarts)
Nutritional Analysis:
1- 1 1/2 cups (calculated without cheese and tortilla chips) equals 152 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 523 mg sodium, 18 g carbohydrates, 6 g fiber, 16 g protein.
Diabetic Exchanges:
2 vegetable, 1 lean meat, 1/2 starch.
