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Cooking Light, fresh food fast: Southwestern Chicken and White Bean Soup p. 34

November 1, 2009
  • 2 cups cooked chicken breast, shredded (I cook mine in water for 20-25 minutes)
  • 1 tbsp. taco seasoning
  • Cooking spray (I used olive oil for sauteeing)
  • 2-14 oz. cans fat-free, less-sodium chicken broth (I used regular chicken broth)
  • 1-16 oz. can cannellini beans or other white beans, rinsed and drained
  • 1/2 cup green salsa
  • Light sour cream (optional)
  • Chopped fresh cilantro (optional)

cooking light fresh food fastCombine cooked & shredded chicken with taxo seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with spray. Add chicken: saute 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.

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. Reduct heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Makes 6 servings, 1 cup each.

134 calories

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