Southwestern White Bean and Chicken Soup
Ingredients
2 Chicken Breasts (1lb)
1 package of 40%-less-sodium taco seasoning
(such as Old El Paso)
1 TBSP of Olive Oil
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can white chili beans with onion, garlic, spices and mild jalapeno
1 (14.5-ounce) diced fire roasted tomatoes
1 (15-ounce) whole kernel fire roasted corn
1 Avocado
Juice of 1 Lime
Chopped fresh cilantro
1 package of low fat shredded 3 blend cheese
Salt and Pepper to Taste
Chili Powder if you want additional heat
Preparation
1. Combine chicken and half of taco seasoning; toss well to coat. Heat a large sauce pan over medium-high heat. Add olive oil. Add chicken; sauté 2-3 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits. Add tomatoes, beans, corn, and remaining half of taco seasoning, stir.
2. Bring to a boil. Reduce heat; simmer 10 – 15 minutes or until chicken is cooked. Add lime juice and stir. Salt and Pepper to taste, and add chili powder for extra heat. Serve with avocado and cilantro, and 1/4 cup of cheese.
Serving Size: 1.5 Cups – Total Servings – 6 – Calories 320 (Fat 10.3 g, Carbs 26.2 g, Protein 31.6 g)
