Thursday, November 18, 2010

Southwestern Chicken and White Bean Soup

Southwestern Chicken and White Bean Soup

Adapted from a Cooking Light Recipe
Makes 4 Servings

16 oz. chicken breast
3 tbsp 40%-less-sodium taco seasoning
Cooking spray
4 tsp olive oil
4 cups fat-free, less-sodium chicken broth
2 16-ounce can white beans, rinsed and drained (272 grams total)
1 cup green salsa
4 tbsp Fat-free sour cream, divided
Chopped cilantro (optional)
Trader Joe’s Organic Corn Chips (40 grams, divided)
Cumin and Salt to taste

Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray, and add olive oil. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen any browned bits. Meanwhile, place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Makes two large servings. Top each with 1 tbsp sour cream, cilantro and 10 grams corn chips if desired.

Nutritional Information (including cilantro, sour cream and chips): 426 calories, 38 carbs, 10 fat grams and 37 protein grams.

Review: I LOVED this! Austin liked it a lot, but said it was a little too salty for his taste. I decided I won't add cumin or salt next time - I think because all of the ingredients (chicken stock, salsa, etc.) are salty in and of themselves, it doesn’t need anything extra. I’ll definitely be making this again – but next time I’ll make more servings! Woo! I also loved that I was able to use this ingenious product – frozen cilantro cubes.

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