Southwestern Chicken and White Bean Soup
By csbrauer
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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
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 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. 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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