Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken
1 (15 oz.) can chick peas (garbanzo beans) No added salt variety.	Drained and rinsed.
2 tablespoons cup olive oil
2 tablespoons  cup all-purpose flour
1 teaspoon minced garlic
1 teaspoon ground cumin
1 cup frozen sweet white corn
1 tablespoon dried cilantro
1 teaspoon chili powder
2 cups chunky salsa
¼ pound spaghetti noodles or linguini.
1/2 cup   Shredded Monterey Jack Cheese
¼  cup green onion	Washed, trimmed and sliced.
2 tablespoons lime juice
¼ cup light sour cream (optional)
Avocado slices (optional)
2 tablespoons fresh cilantro	Washed, trimmed and chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, heat oil.  Add the garlic, cumin and flour. Mix well.
2	Add the broth, corn, chickpeas, onion, chili powder, and salsa.  Reduce heat to low and simmer for 20-30 minutes. Just before serving, add noodles and cook until tender. About 8-10 minutes. Stir in lime juice.	Cook until internal temperature reaches 165°F.
3	To serve, scoop into bowl and top with avocado, cilantro cheese, and green onion. Top with sour cream