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)