1. In a large saucepan combine 3 cups low-sodium chicken broth, 8 oz. chopped cooked chicken or turkey, 1/4 cup corn, 1/4 cup black beans, 1/4 cup shredded carrot, 1/4 cup quartered grape tomatoes, and, if desired, 1/2 tsp. ground cumin. Season with salt and pepper to taste. Cook, over medium heat, for 5 minutes or until simmering. Pour one cup into a Thermos; refrigerate remaining for up to 3 days or freeze. Serve with whole-grain bread.