Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cups low-fat, low-sodium chicken broth
  • 1 cup diced canned tomatoes, drained
  • 2 tablespoons slivered almonds
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 pound cubed cooked deli chicken
  • 1 (15 ounce) can black beans, rinsed and drained


Directions

  1. In a large stockpot over medium-high heat, heat the oil. Add the onion and saute for 3-5 minutes, stirring occasionally.
  2. Add the broth, tomatoes, almonds, and spices. Bring to a boil, lower the heat, and simmer for 30 minutes. Add the chicken and beans and simmer for 10 more minutes.


Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 276
Fat: 7 grams
Cholesterol: 40 milligrams
Protein: 31 grams
Carbohydrates: 25 grams

Diabetic Exchanges

1 Starch, 1 Vegetable, 4 Very Lean Meat, 1 Monounsaturated Fat



Book Title: Express Lane Diabetic Cooking

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