- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15-1/4 ounces) whole-kernel corn, drained
- 1 package (16 ounces) frozen cut okra, thawed
- 2 cans (14 ounces each) reduced-sodium chicken broth
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon black pepper
In a soup pot, combine all the ingredients over high heat and bring to a boil. Reduce the heat to medium and simmer for 40 to
45 minutes, or until no pink remains in the chicken and the gumbo thickens, stirring occasionally.
Nutritional Information Per Serving (Approximately 1-1/2 cups):
Calories: 163, Fat: 3 g, Cholesterol: 63 mg, Sodium: 478 mg, Carbohydrate: 11 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 1 Vegetable
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