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Slow-cooked Southwestern chicken chili

Preparation time: 25 minutes

Ingredients

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

Nutritional Information

Per Serving:
  Calories: 174
  Carbohydrate: 24 gg
  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

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