Southwestern Chicken and White Bean Soup

By LaLaCooks

Cooking Light Fresh Food Fast, Oxmoor House

2009

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

Step 1

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.