Southwestern Chicken Soup
30 Min(s)
30 Min(s) Prep
Combine the flavors of rotisserie chicken and salsa with our Southwestern Chicken Soup. This Southwestern Chicken Soup is the perfect cozy dish to serve on a chilly evening in the fall. You can even use leftover chicken for a quick dinnertime solution!
What You Need
Select All
8 servings
Original recipe yields 8 servings
1 large yellow onion, chopped
1 Tbsp. oil
1 clove garlic, minced
1/2 tsp. ground cumin
1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 can (15.5 oz.) cannellini beans, rinsed
2 cups shredded rotisserie chicken
1 cup frozen corn
2 green onions, chopped
1/4 cup chopped fresh cilantro
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Let's Make It
1
Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender, stirring frequently. Add garlic and cumin; cook and stir 1 min.
2
Add broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Remove from heat.
3
Stir in green onions and cilantro. Serve topped with cheese.
Kitchen Tips
Tip 1
Special Extra
Serve topped with BREAKSTONE'S or sour cream, and chopped avocados in addition to the shredded cheese. Garnish with lime wedges.
Tip 2
Substitute
Substitute white kidney beans for the cannellini beans.
Tip 3
Substitute
Prepare using shredded cooked boneless skinless chicken breasts.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 690mg
30%
Total Carbohydrates 16g
6%
Dietary Fiber 5g
18%
Sugars 4g
8%
Protein 13g
26%
Vitamin A
4%
Vitamin C
4%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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