6 servings - 3 points per serving 1 serving = 1 cup

1 (16 oz.) Can Pinto Beans, rinsed and drained

12 oz. (approx. 2 cups) Diced Cooked Chicken Breast

1 1/2 Cups Frozen Whole-Kernel Corn

1 (16 oz. can) Low Fat Chicken Broth

1 1/2 Cups Chunky Salsa (mild, medium, or hot)

3/4 Tablespoon Chili Powder

1 teaspoon Dried Parsley Flakes

Spray your pot with cooking spray. Thaw corn by running it under hot water in a colander. Dump pinto beans, chicken, and corn into pot. Add chicken broth, and salsa. Mix well. Stir in chili powder and parsley flakes. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Per Serving: 178 Calories; 2g Fat (9.0% calories from fat); 18g Protein; 24g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 876mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat.