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Diabetic Recipes

Appetizers and Beverages

 

Chicken Tortilla Soup
 
Three 10-ounce cans low-sodium chicken broth
3 chicken breasts halves (boneless, skinless)
1/4 cup uncooked rice (or use 1/2 cup leftover cooked rice)
One 15-ounce can low-sodium black beans (drained and rinsed)
One 14-ounce can diced tomatoes with onions and chilies (mild or regular)
1 small yellow pepper, diced
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/2 teaspoon dried cumin
1/4 cup chopped cilantro

20 baked tortilla chips

Heat chicken broth to a boil. Add chicken breasts and uncooked rice to broth, reduce heat to medium and cook until chicken is opaque. Remove chicken and cut into bite-sized pieces. Return chicken to broth and add black beans, diced tomatoes, garlic and cumin. Simmer for 15-20 minutes. Just before serving, add cilantro. Serve with 5 baked tortilla chips, crumbled in soup.

4 servings

Per serving: 370 Calories, 3.5 g Total Fat, < 1 g Saturated Fat, 54 g Total Carbohydrate, 6 g Dietary Fiber, 560 mg Sodium, 33 g Protein, 41 mg Cholesterol.

    * Provided for information use only

     

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.