FOOD FOR THE BODY

White Chicken Chili (from www. mayoclinic.com)

Serves: 6
Points: 7 (with chips)

1 can (10 oz.) white chunk chicken
3 c. cooked white beans
1 can (14.5 oz.) low-sodium diced tomatoes
4 c. low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
Cayenne pepper, to taste
6 T. shredded reduced-fat Monterey Jack cheese
2 T. chopped fresh cilantro
6 ounces baked tortilla chips (about 65 chips)

In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.

Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.

Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.

Ladle into bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).

Each 2 cup serving has 376 calories, 5 grams fat, 12 grams fiber