Southwestern Chicken & White Bean Soup

30 Jul

Yield: 6 servings (size: 1 cup)



  • 2 cups shredded cooked chicken breast
  • 1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
  • Cooking spray
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/2 cup green salsa
  • Light sour cream (optional)
  • Chopped fresh cilantro (optional)



  • 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.
  • 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.



Nutritional Information

Calories per serving: 134
Fat per serving: 3g
Saturated fat per   serving: 0.5g
Protein per serving: 18g
Carbohydrates per   serving: 8.5g
Fiber per serving: 1.8g
Cholesterol per serving: 40mg
Iron per serving: 1.1mg
Sodium per serving: 623mg
Calcium per serving: 22mg


Source: Cooking Light Fresh Food Fast, Oxmoor House, 2009


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