Monday, January 31, 2011

Southwestern Chicken and White Bean Soup

Today is the last day of National Soup Month. I successfully celebrated every single day of the month with at least one bowl of soup, only one of which was from a can. I thought the only way to bid this wonderful month goodbye was with a soup recipe. I wouldn't save this for a special occasion, but it definitely should be everyone's folder for delicious and quick recipes. It's not spectacular to look at, but it couldn't be simpler to make and was really tasty. Any soup that takes less than 20 minutes and dirties no cutting boards gets two thumbs up from me. Also, It didn't take any "fresh" ingredients, so this could easily be made when it's been a while since you've been to the store. I think next time I would add some corn or some kind of veggies, but other than that, this 10 minute soup was so-yum!

Southwestern Chicken and White Bean Soup


Prep Time: 2 minutes
Cook Time: 13 minutes
Yield: 3 servings (serving size: 2 cup)

Ingredients

  • 2  cups  shredded cooked chicken breast
  • 1  tablespoon  40%-less-sodium taco seasoning (such as Old El Paso)
  • 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

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.
*I did this the night before. It made this soup even quicker!

Each serving: approx. 250 calories 

No comments:

Post a Comment