Southwestern Chicken and White Bean Soup

Try the extra zing of flavor from the fresh cilantro. It adds a nice burst of color to the dish as well. Simply toss some of the distinctive herb on top of the soup just before serving.

Prep: 2 minutes; Cook: 13 minutes

Preparation Time: 2 minutes minutes
Cooking Time: 13 minutes minutes
Yield: 6 servings (serving size: 1 cup)

2 cups shredded cooked chicken breast
1 tablespoon 40%-less-sodium 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
Light sour cream (optional)
Chopped fresh cilantro (optional)

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 desire.

CALORIES 134 (19% from fat); FAT 3g (sat 0.5g,mono 0.6g,poly 0.5g); IRON 1.1mg; CHOLESTEROL 40mg; CALCIUM 22mg; CARBOHYDRATE 8.5g; SODIUM 623mg; PROTEIN 18g; FIBER 1.8g

Oxmoor House, APRIL 2009