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)
How to Make It
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.
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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I used my own taco seasoning blend, which is low sodium but has more "punch" tna the purchased ones. Additionally, I added a small can of fire-roasted green chilies and a shake of powdered chipotle, and to make it a little heartier on a cold spring day I stirred in 1/2 cup of fideo pasta (or you could break vermicelli into 1" pieces). Subbed plain Greek yogurt for the sour cream, added a squirt of lime and some chopped tomatoes to garnish. Very good!
Interesting. I liked the southwest flavor of the taco mix and the green salsa (I used salsa verde). Very easy to make. I seasoned some chicken breast with crazy salt and pepper and then roasted them in the oven. This gave the soup some dept.
I do recommend checking for seasoning before serving. I found that it needed some salt and pepper.
Trying to have a good light meal, this is it.
This soup was hearty and so easy to throw together on a busy weeknight. Everyone loved it! Here is how I tweaked it:
I used 2 packages of Perdue Shortcuts Chicken, 1 packet of taco seasoning mix, 2 boxes of Chicken Stock, 2 cans of white beans--one can I mashed with a fork, the other can I threw in the whole bean, 1 can of corn. I used olive oil to saute a largely diced onion and jarred garlic, then added the chicken coated with taco seasoning. Sauted for a few minutes, then added the other ingredients and let it simmer and served with fresh cilantro. I never would have thought to use taco seasoning mix in a soup--but it was DELISH!
This soup was great! And it was so easy, too. Halved the recipe but still used one can of beans. I also subbed normal salsa for the green. It was great; next time I might add a bit more seasoning for more spice.
Quite good, but a little bland for me. I didn't have green salsa so used what I had on hand. I added some chili powder, garlic, and sea salt. Topped with a little Mexican style shredded cheese, and a couple of crumbled tortilla chips. I think I'll add some sauteed onions & peppers next time. Definitely will make again.