This homemade soup’s filled with the zesty tastes of the Southwest--and is ready in about 15 minutes. A splash of olive oil at the end is a fun touch that adds to the flavor.
Southwest Chicken Soup Express
2 cups lower-sodium chicken broth
1 (15-oz.) can Navy beans (preferably no-salt-added), drained, rinsed
1 (14.5-oz.) can stewed tomatoes
1 (4.5-oz.) can diced green chiles
1 cup diced cooked chicken breast
2 cups packed fresh spinach, coarsely chopped
1/2 cup chopped fresh cilantro
2 tablespoons thinly sliced green onion
1 tablespoon extra-virgin olive oil
1/4 cup shredded reduced-fat sharp cheddar cheese
1. Bring broth to a boil in large saucepan over high heat. Add beans, tomatoes, chiles and chicken. Return to a boil. Reduce heat to medium-low; simmer, covered, 3 minutes.
2. Remove from heat; stir in all remaining ingredients except cheese. Serve topped with cheese.
4 (1 1/2-cup) servings
PER SERVING: 270 calories, 8 g total fat (2 g saturated fat), 21.5 g protein, 30.5 g carbohydrate, 35 mg cholesterol, 1375 mg sodium, 10 g fiber