Southwestern Chicken and White Bean Soup

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

Ingredients

Ingredients

2
cups shredded cooked chicken breast
1
tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
3 1/2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1/2
cup green tomatillo salsa
Sour cream, if desired
Fresh cilantro leaves, if desired
Freshly ground pepper, if desired

Directions

Directions

  • 1 In small bowl, toss chicken and taco seasoning mix until coated. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally, until lightly browned. Add broth, scraping pan to loosen brown particles.
  • 2 In small bowl, slightly mash beans, leaving some whole. Add beans and salsa to chicken mixture; stir well. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until slightly thickened. Garnish individual servings with sour cream, cilantro and pepper.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
,
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Sodium
550mg
550%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 1/2 Very Lean Meat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.