Chicken Chili Monterey
Recipe from Diabetic Living

Nourishing and delicious are the best words to describe this hearty chicken soup recipe. To reap all the rewards of this Indian-inspired dish, sop up the rich, curried broth with chunks of warm bread.


Chicken Chili Monterey

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Ingredients
  • 1  tablespoon
    cooking oil
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  • 1  cup
    chopped onion
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  • 1  cup
    coarsely chopped carrots
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  • 1  cup
    sliced celery
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  • 1-1/3  cups
    chopped, tart apples
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  • 2 to 3  teaspoons
    curry powder
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  • 1/4  teaspoon
    salt
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  • 3  cups
    reduced-sodium chicken broth
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  • 3  cups
    water
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  • 1  14-1/2 ounce
    can low-sodium stewed tomatoes
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  • 2  cups
    chopped cooked chicken or turkey
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Directions
1.
In a Dutch oven heat cooking oil over medium heat. Cook and stir onion, carrots, and celery in hot oil about 10 minutes or until crisp-tender. Reduce heat to medium-low; add apples, curry powder, and salt. Cook, covered, for 5 minutes. Stir in the chicken broth, water, and undrained tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the chicken or turkey; simmer for 10 minutes more. Makes 6 (1 2/3-cup) servings.
Nutrition information
Calories 197, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 517 mg, Carbohydrate 17 g, Fiber 4 g, Protein 17 g. Daily Values: Vitamin A 62%, Vitamin C 16%, Calcium 3%, Iron 8%. Exchanges: Vegetable 1, Fruit 1, Lean Meat 2, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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