Southwestern chicken and white bean soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 165.7
- Total Fat: 3.6 g
- Cholesterol: 50.7 mg
- Sodium: 479.2 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.1 g
- Protein: 22.0 g
View full nutritional breakdown of Southwestern chicken and white bean soup calories by ingredient
Introduction
Cooking light Cooking lightNumber 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)
Sour cream not included in calorie calculation.
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.
Cooking Light Fresh Food Fast, Oxmoor House
2009
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user INDYGIRL2984.
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.
Cooking Light Fresh Food Fast, Oxmoor House
2009
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user INDYGIRL2984.