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Southwest Chicken Soup Express
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Brief Description
Crunched for time? Canned isn't your only option when you want hot soup on the table. This homemade one's filled with the zesty tastes of the Southwest--and is ready in about 15 minutes. A splash of olive oil at the end is a fun touch that adds to the flavor.
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Main Ingredient
Chicken
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
PER SERVING: 270 calories, 8 g total fat (2 g saturated fat), 21.5 g protein, 30.5 g carbohydrate, 35 mg cholesterol, 1375 mg sodium, 10 g fiber
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Posted By: ecarr
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Posted On: Apr 01, 2013
Number of Servings:
Ingredients:
- 2 cups - lower-sodium chicken broth
- 1 cans - (15-0z) navy beans (preferably no-salt-added) drained, rinsed
- 1 cans - (15.4 oz) stewed tomatoes
- 1 cans - (4.5 oz) diced green chiles
- 1 cups - diced cooked chicken breast
- 1 cups - packed fresh spinach coarsely chopped
- 1/2 cups - chopped fresh cilantro
- 2 tablespoons - thinly sliced green onion
- 1 tablespoons - extra-virgin olive oil
- 1/4 cups - shredded reduced-fat sharp cheddar cheese
Directions:
1. Bring broth to a boil in large saucepan over high heat. Add beans, tomatoes, chiles and chicken. Return to a boil. Reduce heat to medium-low; simmer, covered, 3 minutes.
2. Remove from heat; stir in all remaining ingredients except cheese. Serve topped with cheese.
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