Winter Dinner Survival Guide (Continued)
Spicy Chicken Chili
Serving Size: 1 cup
Yield: 7 servings
1 pound boneless, skinless chicken breasts, ccubed
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 15-ounce can Great Northern beans, rinsed and drained
1 16-ounce can red kidney beans, rinsed and drained
1 15-ounce can no-salt added diced tomatoes
1 14.5-ounce cans fat-free reduced sodium chicken broth
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 4-ounce can chopped green chiles
1 15-ounce can corn drained (or 1 ½ cups frozen corn, thawed)
1. Coat a large soup pot generously with cooking spray over high heat. Add chicken and saut for 5 minutes.
2. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.
231 calories, 3 grams total fat, 1 grams saturated fat, 29mg cholesterol, 501 mg sodium, 29g total carbohydrate, 8 grams dietary fiber, 24g protein.
Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.
NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.
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