2 cups shredded cooked chicken breast
1 tablespoon taco seasoning (such as Old El Paso)
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.