Arthritis Self-Management

Put some spice in your life with this hearty mix of corn, protein-rich chicken, and all the flavor you can handle. Make a double batch and freeze half for meals later with no extra fuss.

Preparation time: 20 Minutes
Cooking time: 40 Minutes
Total time: 1 hour

Yield: 6 servings
Serving size: 1 cup

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
6 cups reduced-sodium chicken broth
1 10-ounce can enchilada sauce
1 4.5-ounce can chopped green chilis, drained
2 tablespoons ground cumin
1 teaspoon chili powder
1 10-ounce package frozen corn
2 cups cooked chicken, chopped into bite-sized pieces

Preparation

Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook until soft, about 5 minutes. Add broth, enchilada sauce, chilis, cumin, chili powder, corn, and chicken. Bring to a boil, reduce heat, and simmer about 30 minutes. Add water if necessary to bring to desired consistency.

Nutrition Facts

Per serving:
Calories: 267
Protein: 22 g
Total fat: 12 g
Saturated fat: 5 g
Cholesterol: 56 mg
Sodium: 375 mg
Dietary fiber: 3 g
Carbohydrate: 21 g