RECIPE BOX

A GREAT LITE LUNCH OR DINNER IDEA!!

Makes 8 servings

5 cups low-sodium chicken broth (from granules)

2 cups whole kernel corn, drained and rinsed

1 can (14 ½ ounces) low-sodium diced tomatoes

2 cups canned kidney beans, drained, rinsed

1 pound boneless, skinless chicken breasts,

cut into bite sized pieces

4 corn tortillas

Tabasco sauce

Grated fat-free cheese & fat-free sour cream

· Combine broth, corn, diced tomatoes, beans and chicken in large stockpot.

· Bring to a boil, stirring occasionally. Cook 5 minutes. Remove from heat.

· Cover stockpot; let stand, steeping for about 20 minutes.

· Add Tabasco sauce to taste.

· Tear ½ corn tortilla into bite sized pieces and place in the bottom of each soup bowl.

· Ladle soup into each bowl. Garnish each bowl with 1 ounce fat-free cheese and

Calories- 310 cal

Fat- 8 grams

Protein- 31 grams

Carbohydrate- 29 grams

Exchanges using the American Diabetic Exchanges (per serving):

1 ½ bread/starch, 3 protein, 1 free-food

*Recipe Source- Unknown