Skip to Content
Menu

Southwestern Chicken and White Bean Soup

  • Save Recipe
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 20 min
  • Total 20 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Betty Crocker Kitchens
Updated Apr 22, 2013

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
Make With
Old El Paso

Steps

  • 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.

Nutrition

130 Calories, 2g Total Fat, 18g Protein, 9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Total Fat
2g
0%
Saturated Fat
0g
0%
Sodium
550mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
2g
0%
Protein
18g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Very Lean Meat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved