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Easy Southwest Chicken Soup

Prep time: 40mins | Difficulty: easy | Serves: 4

Emphasis on the “easy”…and delicious!

Tags:

View All dinner lunch quick and easy

Nutritional information per serving (1/4 of recipe)

Fat

5.1g 

Saturated

1.1g 

Carbohydrate

33g 

Protein

41g 

Calories

348kcals 

Ingredients

  • 1 7-ounce (198g) can of salsa verde
  • 3 cups (375g) of cooked chicken breast shredded or cut into pieces
  • 1 15-ounce (435g) of cannellini or northern beans, low sodium and drained
  • 4 cups (900ml) of low fat, low sodium chicken broth
  • 2 cups (450ml) of water added to broth
  • 1 ½ teaspoons of ground cumin
  • Optional Toppings:
  • 2 green onions/spring onions chopped
  • Chopped coriander/cilantro
  • corn tortilla chips

Method

  1. Empty salsa verde and chicken broth into a large pot.
  2. Add the rest of the ingredients and cook on medium heat for 30 minutes.
  3. Optional toppings: Cut tortillas into triangles, spray with non-stick cooking spray, sprinkle with low sodium Mexican seasoning, microwave for 90 seconds, let cool to be crisp)
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