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Southwest Chicken Soup Recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 15 min


    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


    Cooking Club, Fall 2012

    Posted By:


    Posted On:

    April 1, 2013

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