1 min read
Southwestern Chicken and White Bean Soup

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

  1. Place beans in a small bowl and mash with fork.
  2. Coat chicken with taco seasoning.
  3. Coat large pan with cooking spray.
  4. Over medium heat, add chicken to pan and cook for 2 minutes or until chicken is lightly browned.
  5. Add broth, beans, and salsa, and bring to a boil.

 

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