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Southwest Chicken and White Bean Soup
Rating (0 Rated)
You’ll be surprised that something so easy tastes so good!
serves 6

Ingredients

2 cups shredded cooked chicken breast

1 tablespoon taco seasoning mix

1 tablespoon olive oil

3 1/4 cups low-sodium chicken broth

2 15-ounce cans cannellini beans, drained and rinsed

1 can refried pinto beans

1/2 cup green salsa

Optional – low-fat sour cream or Greek yogurt

Chopped fresh cilantro

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Southwest Chicken and White Bean Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

 

  1. Combine chicken and taco seasoning; toss well to coat. Heat olive oil in a soup pot to medium- high heat. Add chicken; sauté for 2 minutes or unto chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
  2. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat, simmer for 10 minutes or until slightly thick. Serve with yogurt and a sprinkle of cilantro if desired.

 

Per serving: 214 calories, 4g fat, 1g sat fat, 23g carbohydrates, 20g protein, 485mg sodium, 4g fiber

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