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Southwestern Chicken & White Bean Soup

By 5:55 AM , , ,

I've been holding on to this Cooking Light recipe for quite some time now. It's been in my long list of weekday recipes to try. But as Hubby will attest to, I have hundreds of these that I have printed out and put in binders and unfortunately, forgotten. Now that I'm menu planning ahead of time though, I'm going back to those binders to pull recipes.

Hubby & I both were a big fan of this very quick and simple soup. This is a great soup for a weekday night or for lunch.

Don't skip the cilantro - this really adds a brightness to the soup that complements the other flavors. Also, the recipe calls for 2 cups of cooked shredded chicken.  I used a 1 lb package of chicken tenderloins and this was the perfect amount. I sprayed a baking sheet with cooking spray and drizzled the tenders with olive oil, then sprinkled each with sea salt, fresh ground pepper and cumin (for an added level of flavor). I baked these at 375 degrees for about 20-25 minutes. When they cooled slightly, I shredded them by hand. If you really were pushed for time though, you could get by with a shredding a rotisserie chicken.

In addition to garnishing this with cilantro and sour cream, I also sprinkled each bowl with fresh sliced jalapenos and a drizzle of Sriracha (we love that stuff!). If you don't like things spicy, make as is.

Southwestern Chicken & White Bean Soup

2 cups shredded cooked chicken breast
1 tablespoon 40%-less-sodium taco seasoning
Cooking spray
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained (I used Great Northern)
3/4 cup green salsa
Light/Fat free sour cream (optional)
Chopped fresh cilantro (optional)
Sliced fresh jalapenos (optional)
Sriracha (optional)

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.

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 (I simmered for 25 minutes). Serve with sour cream, cilantro, jalapenos & Sriracha, if desired.

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