Southwestern Chicken & Chili Soup
Serve this sunny soup with warm blue-corn tortillas, which are indigenous to the Southwest.
  • 2 cups chicken broth, canned or homemade
  • 1 cup water
  • 1 can (19 ounces) pinto beans, rinsed and drained
  • 1 cup canned crushed tomatoes
  • 2 tablespoons canned chopped mild green chilies
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup shredded Monterey jack cheese (2 ounces)
  • 1/4 cup chopped cilantro

1. In large saucepan, stir together broth, water, pinto beans, tomatoes, chilies, garlic, and cumin. Cover and bring to a boil over high heat.

2. Add chicken to saucepan, reduce heat to medium-low, and simmer 5 to 7 minutes, or until chicken is cooked through.

3. Ladle soup into bowls, top each with 2 tablespoons of cheese and 1 tablespoon of cilantro, and serve.

Nutritional Information
Per serving: 265 calories, 9g total fat, 3.9g saturated fat, 2.9g monounsaturated fat, 1.3g polyunsaturated fat, 5g dietary fiber, 28g protein, 17g carbohydrate, 66mg cholesterol, 971mg sodium.
Good source of: fiber, selenium.

Date Published: 09/19/2005 > Printer-friendly Version

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