Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
5 cups reduced sodium chicken
1/2 lb. boneless skinless chicken breasts, cut into cubes
2 tablespoons cup olive oil
2 tablespoons  cup all purpose flour
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 cup frozen sweet white corn
½ cup zucchini	Washed, trimmed and diced
½ cup carrots	Washed, peeled, trimmed and diced
¼ cup celery	Washed, trimmed and diced
1 tablespoon dried cilantro
1 teaspoon chili powder
2 cups chunky salsa
1 cup   Shredded Monterey Jack Cheese
¼  cup green onion	Washed, trimmed and sliced.
¼ cup light sour cream (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Add the garlic, cumin and flour. Mix well.
2	Add the broth, corn, onion, chili powder, zucchini, carrots, celery and salsa.  Reduce heat to low and simmer for 20-30 minutes	Cook until internal temperature reaches 165°F.
3	To serve, scoop into bowl and top cheese, and green onion. Top with sour cream