Southwest Chicken Soup

Southwest Chicken Soup

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.

Southwest Chicken Soup Recipe

Southwest Chicken Soup

2 cups lower-sodium chicken broth

1 (15 oz.) can navy beans (preferably no-salt-added), drained, rinsed

1 (14.5 oz.) can stewed tomatoes

1 (14.5 oz.) diced green chiles

1 cup diced cooked chicken breast

2 cups packed fresh spinach, coarsely chopped

½ cup chopped fresh cilantro

2 Tbsp. thinly sliced green onion

1 Tbsp. extra-virgin olive oil

¼ cup shredded reduced-fat sharp cheddar cheese

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.

Remove from heat; stir in all remaining ingredients except cheese.  Serve topped with cheese.                                                      4 (1 ½ cups) servings

 

(Recipe for Southwest Chicken Soup was in Cooking Club Magazine, Fall 2012)