Monday, July 12, 2010

Southwest Chicken and White Bean Soup

Southwestern Chicken and White Bean Soup: serves 6 ( 1 c. = 3 points +)

  • 2 c. shredded cooked chicken breast
  • 1 T. taco seasoning
  • 2 ( 14.5 oz) cans FF chicken broth
  • 1 ( 16 oz) can cannellini beans, drained and rinsed
  • 1/2 c. salsa
  • FF sour cream and cilantro (optional)

Combine cooked, shredded chicken and taco seasoning and toss to coat. Heat a nonstick pot sprayed with cooking spray. Add chicken and saute 2 minutes. Add broth.
Place beans in a bowl and mash until only a few whole beans remain. Stir beans and salsa into soup. Bring to a boil; reduce heat and simmer for 10 minutes. Serve with sour cream and cilantro if desired.

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