Southwestern Chicken Soup

Southwestern Chicken Soup
Makes:
4
Prep Time:
10
minutes
Total Time:
25
minutes
2

Dietary Considerations:

Low Sodium
Southwestern Chicken Soup is a thick and hearty soup and brings home zesty southwest flavor. This recipe adds a hint of heat in the salsa verde that is perfect for a cold winter's night.

In this recipe:

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Ingredients:

  • 1 1/2 cups mild salsa verde
  • 3 cups cooked, shredded or chopped chicken breast meat
  • 1 can (15 ounces) cannellini (white kidney) beans, rinsed and drained
  • 2 cups water
  • 1 1/4 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1 teaspoon ground cumin
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • Light sour cream
  • Chopped fresh tomatoes
  • Baked tortilla chips (optional)

Directions:

POUR salsa into large saucepan. Cook over medium-high heat, stirring occasionally, for 2 minutes. Add chicken, beans, water, bouillon and cumin. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Stir in evaporated milk; heat through.

SERVE with dollop of sour cream, chopped tomatoes and tortilla chips.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 350
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 85mg (29% of DV)
  • Sodium: 1120mg (47% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 5g (19% of DV)
  • Sugars: 17g
  • Protein: 43g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Southwestern Chicken Soup

Ingredients

  • 1 1/2 cups mild salsa verde
  • 3 cups cooked, shredded or chopped chicken breast meat
  • 1 can (15 ounces) cannellini (white kidney) beans, rinsed and drained
  • 2 cups water
  • 1 1/4 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1 teaspoon ground cumin
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • Light sour cream
  • Chopped fresh tomatoes
  • Baked tortilla chips (optional)

 

Directions

POUR salsa into large saucepan. Cook over medium-high heat, stirring occasionally, for 2 minutes. Add chicken, beans, water, bouillon and cumin. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Stir in evaporated milk; heat through.

SERVE with dollop of sour cream, chopped tomatoes and tortilla chips.

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