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CHICKEN CHOWDER HISPANIOLA

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail
CHICKEN CHOWDER HISPANIOLA

Exchanges
Yield: 4 servings

- 12 ounces boneless, skinless chicken breast, cut into 3/4-inch cubes
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 can (15 ounces) garbanzo beans, rinsed, drained
- 1 can (14-1/2 ounces) reduced-sodium fat-free chicken broth
- 1 can (15 ounces) reduced-sodium diced tomatoes, undrained
- 2 cups packed fresh spinach leaves
- 2 tablespoons sofrito sauce, optional
- 1/4 cup slivered almonds, toasted

Saute chicken in oil in large saucepan until lightly browned. Add onion; saute until tender.

Add beans, broth, and tomatoes and liquid. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Stir in spinach and sofrito, and simmer 10 minutes longer; season to taste with salt and pepper. Spoon chowder into bowls; sprinkle with almonds.

One serving (1/4 of recipe) equals: Calories: 346, Fat: 10.5 g, Cholesterol: 54.3 mg,Sodium: 639 mg, Protein: 30.5 g, Carbohydrate: 28.2 g ++++ Exchanges: 3 Vegetable, 1 Bread, 3 Meat, 1 Fat

Lower the sodium level by making your own beans. See "Make Your Own" chapter.