See the recipe below for a great bowl of Chicken Chili – chicken breast is much lower in saturated fat than ground beef and the beans provide a good source of fiber.
White Chicken Chili
Yield: 7 servings
Serving Size: 1 cup
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, finely diced
2 medium carrots, finely diced
3 cloves garlic, minced
2 15.5-ounce cans Great Northern Beans, undrained
1 cup fat-free, reduced sodium chicken broth
1 4-ounce can mild green chilies, diced
½ teaspoon ground black pepper
- Coat a large soup pot with cooking spray. Add chicken and cook over medium-high heat until lightly brown. Remove chicken from pan and set aside.
- Spray pan again with cooking spray. Saut onion and carrots about 4 minutes until onions are clear.
- Add all remaining ingredients and chicken and stir. Bring to a boil, reduce heat and simmer 15 minutes.
Nutrition Information: 210 Calories, 3g Total Fat, 1g Saturated Fat, 39mg Cholesterol, 588mg Sodium, 21g Total Carbohydrate, 6g Dietary Fiber, 5g Sugars, 22g 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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