The Southwestern chicken and white bean soup is a fun alternative to traditional soup choices. The beans are a great source of protein, and the white beans can be substituted for your favorite bean. Serves 6 (serving size is 1 cup.)
1 can white beans, 16-ounces, rinsed and drained
2 cups cooked chicken, shredded
1 tablespoon taco seasoning
2 cans low sodium chicken broth, 14 ounces
½ cup green salsa
Place beans in a small bowl and mash with fork.
Coat chicken with taco seasoning.
Coat large pan with cooking spray.
Over medium heat, add chicken to pan and cook for 2 minutes or until chicken is lightly browned.
Add broth, beans, and salsa, and bring to a boil.
Reduce heat and simmer for 10 minutes or until mixture is thick.
Remove and serve.