Southwestern Chicken & White Bean Soup

  • Serves
  • Maintenance
2 cups shredded cooked chicken breast 1 tablespoon taco seasoning (such as Old El Paso) Cooking spray 2 (14-ounce/400g) cans 1 (16-ounce/450g) can cannellini beans or other white beans, rinsed and drained 1/2 cup green salsa Chopped fresh cilantro (optional)
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. Step 2: 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. Tip: Look for chicken broth cans which are fat-free and less-sodium options. Source: Cooking Light Fresh Food Fast, Oxmoor House, April 2009.