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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This savory soup is the perfect way to spice up a meal or to serve as a main course on a chilly night. Ingredients:
3 tablespoons olive oil |
1 medium onion, finely chopped |
1 (4 ounce) can diced green chilies, drained |
3 tablespoons all-purpose flour |
2 teaspoons ground cumin |
2 (16 ounce) cans great northern beans, drained and rinsed |
1 (14 1/2 ounce) can low-sodium chicken broth |
1 1/2 cups chopped cooked chicken breasts |
shredded monterey jack cheese (optional) |
sour cream (optional) |
salsa (optional) |
Directions:
1. Preparation:
2. Heat oil in a large skillet over medium-high heat. Add the onion and saute until tender. Add the chilies, flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.
3. Nutritional Information Per Serving:
4. Calories 338; Total fat 10g; Saturated 2g; Cholesterol 38mg; Sodium 381mg; Carbohydrate 37g; Dietary Fiber 9g; Protein 25g.
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