Serve with baked tortilla chips and fat free sour cream.
4 large servings|| |
4 boneless, skinless chicken breasts|
Cooking oil spray
- 14 ounce cans fat free chicken broth
8 1/2 cups water
1/2 cup tomato sauce
1 large potato, peeled and chopped
1 small sweet
1 stalk celery
1 carrot, sliced
1 cup, canned diced tomatoes
1 cup frozen corn
1 - 15 ounce can kidney beans, with liquid
1/4 cup diced red
pepper, seeded and chopped
1 clove garlic,
1 1/2 teaspoons chili
1 teaspoon ground cumin
1/4 teaspoon salt
pinch of oregano
Place chicken breasts
between two pieces of plastic wrap and flatten with kitchen mallet to tenderize.
oil spray in large non stick Dutch oven. Sauté chicken over medium - high
heat - 8 to 10 minutes per side or until done. Let chicken cool. Leave crispies
from chicken in pot.
chicken when cool enough to handle and place back in Dutch oven. Add remaining
ingredients to pot and bring to a boil. Reduce heat to very low and simmer slowly
for 4 hours, stirring often. Chile will reduce and darken in color.
with chopped parsley, fat free sour cream and baked tortilla chips.
Serving: 249 Calories
4g Fat (13.7% calories from fat)
6g Dietary Fiber
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007