Southwest Chicken & Corn Chowder

Adapted from a Hungry Girl recipe.

• 1 lb chicken breast or tenderloins
• 3.5 cups of water
• 2 Chicken bullion cubes
• 1 14.5 oz can of cream corn
• 1 14.5 oz can of navy beans
• 1/2 cup mashed potato flakes
• 1/2 cup Almond Breeze, Unsweetened almond milk
• 2 TBSP chopped jalepeno peppers
• 1 TBSP minced onion
• 1 tsp garlic powder
• 1/2 tsp cumin
• 2 TBSP cilantro
• 1/2 tsp each salt & pepper

1. Cut the chicken into pieces and boil in the 3.5 cups of water for 12-15 minutes.  Remove the chicken with a fork and cool.  Keep the water/broth.
2. While the chicken cools, add the bullion cubes, corn, beans, peppers, potato flakes, milk and spices to the pot and bring to a simmer.
3. Once the chicken is cool enough to handle, shred it into pieces and add it to the pot.
4. Simmer until warm and thick.

Makes 5 servings

Nutrition
Calories 200
Fat 1g
Cholesterol  45mg
Sodium 1442mg
Potassium 256mg
Carbs 24g
Fiber 7g
Sugars 4.5g
Protein 24g

Chicken & Rice Divan

• 1 lb chicken breasts or tenderloins
• Water called for on brown rice package for 1 cup uncooked rice
• 2  tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1  cup uncooked rice
• 3 cups broccoli or broccoli cauliflower mix
• 1/2 cup shredded Cheddar (fat free)

1. Spray skillet with cooking spray.  Add chicken; cook 1 to 2 minutes on each side or until browned.
2.  Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
3. Sprinkle with cheese; cover and let stand 5 minutes.
   
   Makes 4 servings
   
   Nutrition
   Calories 293
   Fat .5g
   Cholesterol 54g
   Sodium 435mg
   Potassium 132mg
   Carbs 39g
   Fiber 1.5g
   Sugars 1.5g
   Protein 30g