Southwest Chicken Soup
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Southwest Chicken Soup
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| Servings |
| 61 cup servings |
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Ingredients
- 1teaspoon olive oil
- 1/2each onionchopped
- 2teaspoons minced garlic
- 2cups chicken breastschopped, cooked
- 16ounce can low sodium pinto beansrinsed and drained
- 14.5ounce can no-salt-added diced tomatoesun-drained
- 8.25ounce can no salt added whole kernel corndrained
- 4.5ounce can green chilieschopped, un-drained
- 14.5can chicken broth
- 1/2teaspoon ground cumin
- 1Tablespoon lime juice
- 6tablespoons reduced fat, sour cream
- 1/4 cup fresh cilantro leaveschopped
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Add onion and garlic; saute 2 to 3 minutes.
- Add chicken, beans, tomatoes, corn, chilies, chicken broth and cumin.
- Bring to a boil; reduce heat, and simmer 15 minutes.
- Turn heat off and squeeze in lime juice.
- Ladle soup into bowls; top with sour cream and cilantro.
Recipe Notes
