Recipe Image

Chicken Chili Monterey

  • 25 m
  • 1 h
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.”


    • 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


  • 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.
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