Creamy Chicken and White Bean Soup
Top with Cilantro.

Serves 8 - about 1 1/2 cup per serving
1 tablespoon oil
4 boneless skinless chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
28 ounces low sodium chicken broth
1 tablespoon chicken bouillon granules
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
3 - 16 ounce cans Great Northern beans, rinsed, drained, and divided
1 - 4.5 ounce can chopped green chiles
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/4 cup chopped fresh cilantro

Toppings: low fat sour cream, sliced green onions,

Heat oil in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.

Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.

Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened.

Remove from heat, and stir in cilantro. Serve with desired toppings.

COOK'S NOTE: This is even better on the second day.

Per Serving: 221 Calories; 2g Fat (9.8% calories from fat); 1g Saturated Fat; 21g Protein; 29g Carbohydrate; 6g Dietary Fiber; 24mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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