Southwestern Soup

  • 2 cups shredded cooked chicken breast (poach chicken breast and shred)
  • 1 tablespoon taco seasoning (such as Old El Paso)
  • 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 
  • 1/2 cup green salsa
  • Sour cream  
  • Chopped fresh cilantro 

  • 1. 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.
  • 2. 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. Serve with sour cream and cilantro, if desired.