Ingredients

1 lb chicken tenders cut into bite size pieces

1 8oz can cream of mushroom soup

14.5oz can crushed tomatoes

1 bag of frozen gumbo vegtables (Onion, celery, bellpeppers, Okra)

1 clove of garlic chopped

3 Tbls chipolte tabasco

2 Tbls olive oil

salt

pepper

Preparation

Heat olive oil on high, then brown garlic in olive oil. Add chicken and cook about 5 min or no longer pink. Add vegtables, cook for 2 more min, add soup. Stir in soup, soup will liquify and then add tomatoes and tobassco, then simmer on low for 20 min. Add salt and pepper to taste. Serve over cooked white rice.

For low carb serve over broccoli.