• 1 - 7 ounce can chipotle chiles in adobo sauce
• 1 teaspoon olive oil
• 1 cup chopped anaheim pepper
• 1/2 cup chopped green onions
• 1 tablespoon bottled minced garlic
• 1 teaspoon ground cumin
• 2 cups chopped cooked chicken breast strips (boneless, skinless)
• 2 - 14 1/2 ounce cans low sodium chicken broth
• 1 - 14 1/2 ounce can no salt added diced tomatoes, undrained
• 1 - 4 ounce can chopped green chilies
• 1 - 11 ounce can low sodium whole-kernel corn with sweet peppers, drained

Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.

Heat the oil in a large saucepan over medium-high heat. Add chopped pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, green chilies and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

Per Serving (2 cups): 284 Calories; 3g Fat (10.1% calories from fat); 1g Saturated Fat; 41g Protein; 26g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 590mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fat.

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