Southwest Chicken Soup is a hearty and healthy soup your family will love. This robust soup gets its flavor from spices instead of sodium.
Ingredients
- 1 teaspoon olive oil
- 1/2 each onion chopped
- 2 teaspoons minced garlic
- 2 cups chicken breasts chopped, cooked
- 16 ounce can low sodium pinto beans rinsed and drained
- 14.5 ounce can no-salt-added diced tomatoes un-drained
- 8.25 ounce can no salt added whole kernel corn drained
- 4.5 ounce can green chilies chopped, un-drained
- 14.5 can chicken broth
- 1/2 teaspoon ground cumin
- 1 Tablespoon lime juice
- 6 tablespoons reduced fat, sour cream
- 1/4 cup fresh cilantro leaves chopped
Servings: 1 cup servings
Units:
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
