Southwestern Chicken and White Bean Soup |
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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We really like the extra zing of flavor from the fresh cilantro. It adds a nice burst of color to the dish as well. Simply toss some of the distinctive herb on top of the soup just before serving. Ingredients:
2 cups shredded cooked chicken breast |
1 tablespoon 40%-less-sodium taco seasoning (such as old el paso) |
cooking spray |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1/2 cup green salsa |
light sour cream (optional) |
chopped fresh cilantro (optional) |
Directions:
1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.
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