Portion Size: 1 cup

Ingredients: Yields:  servings

Ingredients	Notes:
1/2 lb. boneless skin less chicken, diced
2 tablespoons  oil
1/4 teaspoon salt
¼ cup finely chopped onion	Washed, peeled and finely chopped
½ cup finely chopped carrot	Washed, peeled  and finely chopped
½ cup . frozen whole kernel sweet corn
2 tablespoons canned chopped green chili peppers
1 (14 oz. can) no added salt black beans	Drained and rinsed
2 cups no added salt crushed tomatoes
1 teaspoon dried cilantro.
1 tablespoon parsley flakes
1 teaspoon chili powder
4 cups reduced sodium chicken broth
2 cups nonfat evaporated milk.
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
¼ cup Tortilla chips, crushed
1 avocado (optional)	Washed, peeled, seed removed and diced.
¼ cup shredded lowfat Monterey Jack Cheese
¼ cup fresh cilantro  (optional)
2 tablespoons green onion	Washed, trimmed and sliced thin. (including green tops)

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown
3	Add the carrots, and onions. Cook until tender
4	Add remaining ingredients (except Tortilla chips, avocado, cheese, fresh cilantro and green onion) and bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Top with tortilla chips, avocado, cheese, fresh cilantro and green onion.	Cook until internal temperature reaches 165°F.