Southwestern Chicken and White Bean Soup

We really like the extra zing of flavor from the fresh cilantro. It adds a nice burst of color to the dish as well. Simply toss some of the distinctive herb on top of the soup just before serving.

Prep: 2 minutes; Cook: 13 minutes

Prep Time: 2 minutes
Cook Time: 13 minutes
Yield: 6 servings (serving size: 1 cup)

Ingredients

• 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)

Preparation

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.

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.

Nutritional Information

Calories:

134 (19% from fat)

Fat:

3g (sat 0.5g,mono 0.6g,poly 0.5g)

Protein:

18g

Carbohydrate:

8.5g

Fiber:

1.8g

Cholesterol:

40mg

Iron:

1.1mg

Sodium:

623mg

Calcium:

22mg