Chicken Chili Monterey

Chicken Chili Monterey

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From: Diabetic Living Magazine

Nourishing and delicious are the best words to describe this hearty chicken soup recipe. To reap all the rewards of this Indian-inspired dish, sop up the rich, curried broth with chunks of warm bread.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon cooking oil
  • 1 cup chopped onion
  • 1 cup coarsely chopped carrots
  • 1 cup sliced celery
  • 1⅓ cups chopped tart apples
  • 2 teaspoons curry powder, or more to taste
  • ¼ teaspoon salt
  • 3 cups reduced-sodium chicken broth
  • 3 cups water
  • 1 (14.1 ounce) can low-sodium stewed tomatoes
  • 2 cups chopped cooked chicken or turkey


  • Prep

  • Ready In

  1. In a Dutch oven heat cooking oil over medium heat. Cook and stir onion, carrots, and celery in hot oil about 10 minutes or until crisp-tender. Reduce heat to medium-low; add apples, curry powder, and salt. Cook, covered, for 5 minutes. Stir in the chicken broth, water, and undrained tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the chicken or turkey; simmer for 10 minutes more.

Nutrition information

  • Serving size: 1⅔ cup
  • Per serving: 197 calories; 7 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 17 g protein; 45 mg cholesterol; 517 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1 fruit, 2 lean meat, ½ fat

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