Southwestern Chicken and White Bean Soup

Southwestern Chicken and White Bean Soup

Bring the fabulous flavors of the Southwest to your dinner table in 20 minutes with this hearty chicken and bean soup - featuring Progresso® broth and Old El Paso® taco seasoning mix.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

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
  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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • Total Fat 2g
      • (Saturated Fat 0g,),
    • Sodium 550mg;
    • Total Carbohydrate 9g
      • (Dietary Fiber 2g,
    • Protein 18g;
    Percent Daily Value*:
      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.