Southwestern Chicken and White Bean Soup

Photo: Oxmoor House
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.

Prep: 2 minutes; Cook: 13 minutes

Yield:

6 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 2 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 134
Caloriesfromfat 19 %
Fat 3 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 0.5 g
Protein 18 g
Carbohydrate 8.5 g
Fiber 1.8 g
Cholesterol 40 mg
Iron 1.1 mg
Sodium 623 mg
Calcium 22 mg

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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast

April 2009