CHILLI CHICKEN SOUP

PREP TIME: 20 MINS

COOK TIME: 5 HOURS (ON LOW) OR 2½ HOURS (ON HIGH) SERVES 8 (AS A LIGHT MEAL)

3 x 400g cans cannellini beans,

rinsed, drained

500ml (2 cups) salt-reduced or gluten-free salt-reduced chicken stock

500ml (2 cups) water

500g skinless chicken breast fillets,

trimmed of fat

2 brown onions, finely chopped 2 capsicum, chopped

1 jalapeno chilli, finely chopped 4 cloves garlic, crushed

2 tsp ground cumin

1 tsp dried oregano

Pinch cayenne pepper

1 Tbsp fat-free Greek-style natural

yoghurt, per person, to serve Coriander leaves, to serve

1 Put the beans, stock, water, chicken, onion, capsicum, chilli, garlic, cumin, oregano and cayenne pepper in a slow cooker. Cover and cook on low for 5 hours on low or 21/2 hours on high.

2 Remove chicken from cooker and shred into pieces. Return chicken to cooker. To serve, top with yoghurt and coriander.

NUTRITION INFO

PER SERVE 1080kJ, protein 29g, total fat 3g (sat. fat 1g), carbs 21g, fibre 12g, sodium 442mg

• Carb exchanges 1½

• GI estimate low

• Gluten-free option

• Lower carb