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.
Southwestern Chicken and White Bean Soup
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
More From Oxmoor House
- Calories: 134
- Calories from fat: 19%
- Fat: 3g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.5g
- Protein: 18g
- Carbohydrate: 8.5g
- Fiber: 1.8g
- Cholesterol: 40mg
- Iron: 1.1mg
- Sodium: 623mg
- Calcium: 22mg
- 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)
- 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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