• Preheat oven to 400°F. In a 15x10x1-inch baking pan combine cauliflower, potato, and onion. Drizzle with 1 tablespoon of the oil; toss gently to coat. Roast, uncovered, 30 minutes or until vegetables are tender, stirring once or twice.

  • Meanwhile, in a 4- to 5-quart Dutch oven heat the remaining 1 tablespoon oil over medium-high heat. Add chicken and garlic; cook 5 to 6 minutes or until chicken is no longer pink and starting to brown, stirring frequently. Remove chicken from pan; cover and keep warm.

  • Add broth and evaporated milk to the Dutch oven. Bring to boiling. In a small bowl whisk together the cold water and cornstarch; stir into broth mixture. Cook and stir until thickened and bubbly. Stir in roasted vegetables, cooked chicken, salt, cumin, and white pepper. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more. Drizzle each serving with 1 teaspoon of the vinegar. Sprinkle with almonds.

*Test Kitchen Tip:

Choose a broth with 70 mg of sodium or less per cup, such as Pacific Organic brand.


To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

267 calories; 9 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 36 mg cholesterol; 610 mg sodium. 770 mg potassium; 27 g carbohydrates; 4 g fiber; 11 g sugar; 21 g protein; 0 g trans fatty acid; 209 IU vitamin a; 59 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 204 mg calcium; 2 mg iron;