Slow-cooked Southwestern chicken chili

Preparation time: 25 minutes

1 1/2 medium onions, chopped
3 medium plum tomatoes, chopped
2 cloves garlic, minced
2 cups fat-free, low-sodium chicken broth
2 cups shredded, cooked chicken breast
1 can (15 ounces) kidney beans with liquid
1 can (15 ounces) sweet corn with liquid
1 small can (6 ounces) tomato paste
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup chopped cilantro (optional)

In a slow cooker or Crock-Pot, add all ingredients except cilantro, combine well, and turn on high setting for two hours. Reduce to low setting and cook for additional 5 hours, stirring occasionally, until vegetables are tender. Ladle into soup bowls and garnish each serving with 2 tablespoons chopped cilantro (optional). Serve immediately.

Yield: 8 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 174
Carbohydrate: 24 g
Protein: 16 g
Fat: 2 g
Saturated fat: 0 g
Sodium: 79 mg
Fiber: 4 g
Exchanges per serving: 1 1/2 starch, 1 1/2 very lean meat
Carbohydrate choices: 1 1/2

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

Source: http://diabetesselfmanagement.com