Ingredients:
4 oz boneless, skinless chicken breast, diced
1 10oz can cream of chicken soup (low fat, reduced sodium)
1 cup skim milk
2 cups frozen corn kernels
1 cup stewed diced tomatoes, no added salt
Directions:
1. Toast corn kernels under broiler for 3-5 minutes or until golden brown. Place all items in medium-sized sauce pan and bring to a boil over medium-high heat.
2. Stir well and reduce to a simmer, stirring occasionally. Cook for 5-7 minutes or until chicken is done and corn is tender. Serve in soup bowl. Optional garnish: steamed broccoli.
Servings: 4. 1 cup per serving.
Prep & Cooking Time: 20 minutes (5 for prep, 15 for cooking)
Nutrition: Calories 210, Total fat 2g (1g sat, 0g trans), Cholesterol 20mg, Sodium 380mg, Carb 34g, Fiber 3g, Sugars 10g, Protein 15g
Recipe from USA Triathlon Magazine, Winter 2011 from Judy Doherty, triathlete and owner of Food and Health Communications
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