Southwestern Chicken and White Bean Soup

  • Prep 20 min
  • Total 20 min
  • Servings 6

Ingredients

  • 2 cups shredded cooked chicken breast
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
  • 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

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 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.
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