This post about an Easy Chicken-Cilantro Soup is sponsored by the ADA in conjunction with Kitchen PLAY.
A few weeks ago, one of my college friends came to visit. Over the course of the day, we got coffees, had lunch and caught up on life. One thing she told me surprised me though: my athletic, fun friend was recently diagnosed with a gluten sensitivity that means she’s eating a lot less gluten these days. In fact, most days she doesn’t eat it at all.
Last year, another friend revealed that his pizza-eating days were past: he was diagnosed with a gluten intolerance.
It seems like more and more people are finding that gluten is persona non-grata in their diets. And for some, like a woman I did a project with earlier this year, this is coming on top of diagnoses of pre-diabetes and diabetes. While I (knock on wood) don’t fall into these groups of people personally, I do firmly believe that knowledge is power — and making healthy choices is key to a healthy life.
As you know, I am working with the American Diabetes Association, sharing some of their amazing cookbooks this month (I recently shared thoughts on The Smart Shopper Diabetes Cookbook … and an amazing recipe for Miso Salmon). While these books are created for people with diabetes, so that they may eat well and enjoyably (seriously, no matter your diet, food should be flavorful and fun), they are something that anyone can cook from.
This week, I checked out “Gluten-Free Recipes for People with Diabetes” by Nancy S. Hughes. These aren’t recipes that seem like they are lacking something … no, they are full-flavored, delicious ideas for scrumptious foods. The book begins with interesting information on Celiac disease and diabetes, the gluten-free diet and diet challenges. One of the things I found particularly helpful was a list of foods to avoid — when my gluten-sensitive friends come to visit, it will be super helpful to have this resource available to make food they can enjoy too.
In leafing through the cookbook, I found many recipes I’d love to try (totally earmarked!). I decided to make the “On the Healthy Run Easy Chicken-Cilantro Soup”. Made with simple ingredients that you basically toss in a pot and heat (it takes about 30 minutes to make this — mostly hands-off), this recipe doesn’t have a lot of salt or sodium. That worried me a bit, since I love my food well-salted. But the hearty amount of cilantro and the finish of fresh lime make this soup amazing. That hint of tartness turns this Easy Chicken-Cilantro Soup filled with tomatoes, beans, chicken and more into a dish that is totally craveworthy.
And did I mention that it’s easy? It’s so easy, in fact, that I whipped up a batch in the pre-dawn hours to pack up for my kids lunches. And they loved it too.
The ADA has a great lineup of cookbooks available. Pop over to Kitchen PLAY where you’ll find five more talented bloggers with reviews and recipes for your enjoyment.
- 2 cups frozen corn kernels
- 1 15-ounce can no-salt-added black beans, rinsed and drained
- 1 14.5-ounce can no-salt-added stewed tomatoes
- 1 4-ounce can chopped mild green chilies
- 1 14-ounce can reduced-sodium, gluten-free chicken broth (or bouillon and water)
- 1 cup cooked chopped chicken breast meat
- ½ cup chopped cilantro
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- 1 medium lime, quartered
- In a large saucepan, combine the corn, beans, tomatoes, chilies, broth, and chicken. Bring to a boil, reduce heat, cover, and simmer 5 minutes.
- Remove from heat, stir in the cilantro, oil, and salt. Serve with lime wedges.
Disclosure: I was compensated for this post, but all opinions are my own. This post contains affiliate links.