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)
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