1 med. green bell pepper, seeded and diced
3/4 c. diced onion
1/2 c. diced celery
1 packett chicken broth and seasoning, instant
1 minced garlic clove
10 oz. chicken breasts, boned, skinned, diced
2 1/2 c. canned whole tomatoes, chopped
2 c. water
2 c. whole kernel corn, drained
1 1/2 c. frozen okra, cut into pieces
1 1/2 tsp. salt
1/2 tsp. hot sauce

In 6 quart stockpot combine green pepper, onions, celery, broth mix, and garlic; cook, stirring frequently, until all vegetables are tender. Add chicken tomatoes, and water to vegetables and bring to a boil. Reduce heat, cover, and let simmer for 30 minutes. Makes 4 servings. Each serving provides: 2 protein; 2 grams fat; 28 grams carbohydrates; 96 mg. calcium; 1, 338 mg. sodium; 41 mg. cholesterol.