INGREDIENTS:
1 cup Canned chipotle chilies in adobo sauce
1 t Olive oil
1 cup Chopped green bell pepper
1/2 cup Chopped green onion
3 cloves minced garlic
1 t ground cumin
1 lb cooked chicken breast, cut up in stripes, without the skin
28 ounces low sodium chicken broth
15 ounces Canned, low sodium, diced tomatoes, undrained
10 ounces Canned or frozen no salt added corn kernels
DIRECTIONS:
Remove chipotle chilies from the can and mince. Heat oil in a large saucepan over medium to high heat. Add bell pepper, onions, garlic, and cumin. Saute until vegetables are soft (4-5 minutes). Add chilies, cooked chicken, chicken broth, tomatoes, and corn. Bring to a boil, reduce heat and simmer for 3 minutes.
Makes 4 servings
Calories 338/serving
NUTRITIONAL INFORMATION PER SERVING:
43g protein
25 g carbohydrates
7g fat
501mg sodium
96g cholesterol
5g fiber
Estimated Food Group Serving Equivalents: 6 lean meat, 1 starch, 1 vegetable, 1 fat
Thanks for reading!
Renee VanHeel
Call or text: 858-472-7295 Book a 15-minute free consultation with me https://calendly.com/reneevanheel/gcehealth
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