Spicy Southwest Chicken Soup
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Spicy Southwest Chicken Soup
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| Servings |
| 5 |
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Ingredients
- 2 boneless, skinless chicken breastcooked and cubed
- 2tsp canola oil
- 1/2 medium onionchopped
- 1 clove garlicminced
- 3tbsp canned, chopped green chilies
- 1tsp ground cumin
- 1/2tsp dried oregano
- 1/4tsp ground cayenne pepper
- 2cups canned white beanslow sodium, rinsed, and drained (mash 1 cup of beans)
- 1cup black beanslow sodium, rinsed, and drained
- 3/4cup roasted red pepperschopped
- 2 1/4cup low fat, low sodium chicken broth
- 1/4cup low fat Monterey Jack cheese blendshredded
- 2tbsp fresh cilantrochopped
- pepper to taste
Instructions
- Grill or cook chicken breasts on stove top and cut into cubes.
- In large saucepan, heat oil.
- Add onions and sauté several minutes; stir in garlic and continue sautéing.
- Next, add chicken broth, chicken, chilies, cumin, oregano, cayenne pepper, all of the beans, and the red peppers.
- Bring to a boil.
- Remove from heat and add the cheese and cilantro. Soup is best if flavors are allowed to blend an hour or so, or make it a day ahead and reheat the next day.
Recipe Notes
Calories 240, Calories from Fat 50, Total Fat 6g 9%, Saturated Fat 1.5g 8%, Trans Fat 0g, Cholesterol 45mg 15%, Sodium 320mg 13%, Total Carbohydrate 25g 8%, Dietary Fiber 8g 32%, Sugars 2g, Protein 21g, Vitamin A 10%, Vitamin C 15%, Calcium 15%, Iron 15%