Southwestern Chicken and White Bean Soup

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  • 20|min prep time
  • 20|min total time
  • 8 ingredients
  • 6 servings

2
cups shredded cooked chicken breast
1
tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
3 1/2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1/2
cup green tomatillo salsa
Sour cream, if desired
Fresh cilantro leaves, if desired
Freshly ground pepper, if desired

Directions

  1. 1 In small bowl, toss chicken and taco seasoning mix until coated. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally, until lightly browned. Add broth, scraping pan to loosen brown particles.
  2. 2 In small bowl, slightly mash beans, leaving some whole. Add beans and salsa to chicken mixture; stir well. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until slightly thickened. Garnish individual servings with sour cream, cilantro and pepper.

Notes

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Recipe Step Photos

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