• 2 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
• 1 tablespoon olive oil
• 3 cups chopped onion
• 6 garlic cloves, minced
• 2 cups peeled red potato, cubed into 1 inch thick cubes
• 1 1/2 cups slices carrot, about 1 inch thick
• 1/4 cup tomato paste
• 1 1/2 teaspoons ground cumin
• 3 - 16 ounce cans low sodium chicken broth
• 3 - 14.5-ounce cans no-salt-added diced tomatoes, undrained
• 3 drained canned chipotle chiles in adobo sauce, finely chopped (add one at a time to test for heat)
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 1 minute. Add potato, carrots,cumin, broth, tomatoes and adobo chipotles and bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender.

Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro.

Per Serving: 258 Calories; 3g Fat (10.9% calories from fat); 1g Saturated Fat; 35g Protein; 23g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 584mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 1/2 Fat.

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