Southwest Chicken Soup
Serve with baked tortilla chips if desired.
Servings: 4

• 1 12-ounce jar salsa verde
• 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
• 1 15-ounce can cannellini beans, drained
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 2 green onions, chopped
• 1/2 cup low fat sour cream
• 1/3 cup cilantro leaves, chopped
• Baked tortilla chips (optional)

Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with desired garnishes and serve with baked tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Per Serving (does not include tortilla chips): 369 Calories; 8g Fat (20.0% calories from fat); 3g Saturated Fat; 43g Protein; 28g Carbohydrate; 5g Dietary Fiber; 95mg Cholesterol; 1194mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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