Mexican Style Chicken and Vegetable Soup for Diabetes

Ingredients: 1 lb boneless, skinless chicken breasts, shredded 1 onion, diced 2 carrots, sliced 2 zucchinis, diced 2 cloves garlic, minced

1 can (14 oz) diced tomatoes with green chilies, undrained 8 cups low-sodium chicken broth 1 teaspoon ground cumin

1 teaspoon chili powder Salt and pepper to taste 2 tablespoons olive oil Fresh cilantro for garnish (optional) Avocado slices for serving (optional)

Instructions: In a large pot, heat olive oil over medium heat. Add onions, carrots, zucchinis, and garlic. Sauté until vegetables are softened.

Add shredded chicken and cook for a few minutes until heated through.

Stir in diced tomatoes with green chilies (with juice), chicken broth, cumin, chili powder, salt, and pepper.

Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes.

Adjust seasoning to taste. Garnish with fresh cilantro if desired and serve hot. Add avocado slices on top if you like.

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