Southwest Chicken Bean Soup
This is one of my favorite easy-to-fix recipes especially when I have an evening meeting. I can put it in the crock pot and turn it on low and when my husband gets home it’s ready for him to eat. You can use rotisserie chicken or poach some chicken breasts. It’s a crowd pleaser especially my grandkids.
Instructions
Empty salsa into a large sauce pan. Heat 2 minutes over medium high heat. Then add chicken, beans broth, cumin, corn and chili powder. Bring to boil. Lower heat and simmer 10 minutes, stirring occasionally. Top each serving with onions, sour cream and chips.
Per Serving: 473 calories, 35 grams protein, 9 grams of fat, 55 grams of CHO, 13 grams of fiber, 1950 mg sodium.
Preparation Time: 10 minutes Cook Time: 10 minutes
Serves: 4 servings
Ingredients
16 oz chunky medium or mild salsa
2 cups cooked chicken (you can use store bought oven or rotisserie roasted chicken or poached chicken)
15 oz black beans or cannellini, drained
32 oz chicken broth (use low sodium to cut salt)
1 teaspoon ground cumin
1 teaspoon chili powder
1 16-ounce package frozen corn
2 green onions, chopped (optional)
½ cup sour cream
1 cup crushed whole wheat tortilla chips
Shopping List
16 oz chunky medium or mild salsa
2 cups cooked chicken
15 oz black beans or cannellini
32 oz chicken broth (use low sodium to cut salt)
ground cumin
chili powder
16-ounce package frozen corn
2 green onions (optional)
sour cream
whole wheat tortilla chips
Barbara Day, M.S., R.D. is a registered dietitian with a Master’s Degree in clinical nutrition. She is the Chief Blog Organizer for www.DayByDayLiving.net Barbara does fundraising and social media for Veterans Lodge (www.VeteransLodge.org) The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 30 years of experience in promoting healthy lifestyles to consumers. Barbara is a former runner who walks, a spinner, hiker, a mother and grandmother to 13 grandchildren.
