Chicken soup with beans

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 134.9

Total Fat: 2.4 g
Cholesterol: 32.5 mg
Sodium: 868.0 mg
Total Carbs: 12.9 g
Dietary Fiber: 3.9 g
Protein: 16.3 g

View full nutritional breakdown of Chicken soup with beans calories by ingredient

Introduction

This was created after a quick exam of the freezer and pantry. It is yummy, simple to make and easy to clean up after since it only uses one pan. This was created after a quick exam of the freezer and pantry. It is yummy, simple to make and easy to clean up after since it only uses one pan.

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 20

Ingredients

1 Tbsp of olive oil

1 pound of chicken thighs, boneless and skinless, diced to 1 inch cubes

1 1/2 pounds of chicken breasts, boneless and skinless, diced to 1 inch cubes

2 cans of dark red Kidney Beans, drained

2 cans of Goya small white beans, drained

3 cans of Rotel style diced tomatoes and green chilies (I used Kroger)

2 cans of Swanson Chicken Broth

1 whole yellow onion

2 cloves of garlic

1 whole poblano pepper, diced

1 Tbsp. salt

3 Tbsp. chili powder

3 Tbsp. ground cumin

1/2 bunch of fresh cilantro

Directions

Coat the bottom of a large stock pot with olive oil and sweat the onions and pepper. Add raw chicken to pot. Cook over medium heat until chicken is no longer pink, 3 - 5 minutes.

Cover the chicken with chicken broth and tomatoes with chilies and add spices. Add beans and bring to a simmer. Allow to simmer for 40 minutes. Smash the beans to the side of the pot to thicken soup or use immersion blender.

Serving size 3/4 cup.

Serving suggestions: dollop of sour cream or greek yogurt or grated cheese and a wedge of corn bread.

Number of Servings: 20

Recipe submitted by SparkPeople user SARA772779.