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Canteen Chicken Soup




Source of Recipe


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Canteen Chicken Soup

Everydaydiabeticrecipes.com
Serves: 8
Cooking Time: 15 min

Canteen Chicken Soup is a fun twist on the classic chicken soup. The addition of Southwestern items such as green chilies, corn, bell pepper, and salsa add a bit of punch and sinus-clearing power!

What You'll Need:
� 1 tablespoon vegetable oil
� 1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
� 1 green bell pepper, coarsely chopped
� 3 garlic cloves, minced
� 5 cups reduced-sodium chicken broth
� 2 cups frozen corn
� 4 ounces can of green chilies, chopped
� 1/2 cup salsa
� 1/2 teaspoon cumin
� 1/4 cup chopped fresh cilantro
� 1 cup broken-up baked tortilla chips

What To Do:
1. In a soup pot, heat oil over medium heat. Add chicken, pepper, and garlic, and cook about 3 minutes, or until chicken is browned on outside, stirring frequently.

2. Stir in chicken broth, corn, chilies, salsa and cumin; bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes, or until chicken is no longer pink.

3. Stir in cilantro, ladle into bowls, and serve topped with tortilla chips.

One serving (1/8 of recipe) equals: Calories 224 (Calories from Fat 53); Total Fat 5.9g (Saturated Fat 1.1g, Trans Fat 0.0g); Protein 18g; Cholesterol 37mg; Sodium 437mg; Total Carbohydrates 27g; Dietary Fiber 2.5g; Sugars 2.9g