Guilt-Free Chicken Gumbo

SERVES: 8

COOK TIME: 10 Min

Take your taste buds down to the Bayou without guilt! Our diabetic soup recipe for Guilt-Free Chicken Gumbo is worthy of a French Quarter thumbs up!

What You'll Need

3 1/2 cups reduced-sodium, fat-free chicken broth
1 cup water
1 (16-ounce) package frozen sliced peppers and onions
1 (16-ounce) package frozen sliced okra
2 cups chopped cooked chicken breast

What to Do

In a large soup pot, bring broth and water to a boil.
Add peppers and onions and okra. Reduce heat to medium and cook until vegetables are tender. Reduce heat to low, add chicken, and simmer about 5 minutes, or until heated through.

Notes

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 96
Calories from Fat 13
Total Fat 1.4g 2 %
Saturated Fat 0.4g 2 %
Trans Fat 0.0g 0 %
Protein 13g 27 %

Amount Per Serving % Daily Value *
Cholesterol 30mg 10 %
Sodium 62mg 3 %
Total Carbohydrates 7.1g 2 %
Dietary Fiber 1.3g 5 %
Sugars 3.7g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Test Kitchen Team

Nov 09, 2015

Hello there! We're glad to hear that you enjoy the recipes. Yes, the peppers in the frozen blend are red, green, and yellow bell peppers. Please let us know if you have any further questions. Bon appetit!

DerekCridland 0478 057

Nov 06, 2015

Hi the Mr. Food Team, Although I live in Europe, I am collecting your recipes because I am a type 2 diabetic. But living here in the 'Old Countries', we do not have all the fabulous assortments of foods that you have in the Good Ol' and I am wondering what sort of peppers are in the mixed frozen sliced peppers and onions used in this recipe, (Guilt-Free Chicken Gumbo). I look forward to your reply and to tasting yet more of your fine recipes. Very best regards to you all, Derek Cridland.