cooking light Southwestern Chicken Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 210.4
- Total Fat: 2.4 g
- Cholesterol: 38.3 mg
- Sodium: 302.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.2 g
- Protein: 22.3 g
View full nutritional breakdown of cooking light Southwestern Chicken Bean Soup calories by ingredient
Number of Servings: 6
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) $
Directions
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.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user SARAHBELL1234.
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.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user SARAHBELL1234.