By Ingredients
This Southwest Chicken and White Bean Soup recipe is a fun alternative to traditional soup choices. This recipe serves six (serving size is 1 cup).
Tips: Leftovers? Freeze for an easy dinner later on. Be creative. Beans are a great source of protein. Substitute the white beans with your favorite beans. If you have a picky eater, add extra finely chopped veggies, and let the soup hide them from the kids.
Ingredients
- 1 can white beans, 16-ounces, rinsed and drained
- 2 cups cooked chicken, shredded
- 1 tablespoon taco seasoning
- Cooking spray
- 2 cans low sodium chicken broth, 14 ounces
- ½ cup green salsa
Directions
- 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.
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