Friday, November 19, 2010

southwestern chicken and white bean soup

This is one of my favorite recipes from my Cooking Light cookbook and is so quick and easy that it's great for a weeknight meal. When I made it last night, we had a side salad with lots of delicious veggies:  squash, tomato, onion, and peppers.  We also had some of the Alexia brand garlic bread.  We were plump full and totally satisfied. 

Here's what you need for the soup:
*2 C shredded cooked chicken breast
*1 T 40% less-sodium taco seasoning
Cooking Spray
*2 (14 oz) cans fat-free, less-sodium chicken broth
*1 (16 oz) can cannellini beans or other white beans, rinsed and drained
*1/2 C green salsa
Sour cream (optional)--I love the Daisy brand!
Chopped fresh cilantro (optional)

Here's what you do:
Lightly coat a pan with cooking spray and add your chicken and taco seasoning.  Toss well to coat.  When the chicken is done, add your chicken broth and scrape the pan to loosen browned bits.

Drain and rinse your beans and mash them until only a few whole beans remain.  Add your beans and salsa into a pot and when the chicken/chicken broth is done, add that to your beans and salsa.  Bring to a boil and reduce heat; simmer 10 minutes or until slightly thick.  Then, add your goodies:  sour cream and cilantro.

Happy cooking! :)

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