Southwest Chicken Soup

United States Potato Board
  • Yield: 6 servings


1medium red onion, chopped
1/2teaspoon minced garlic
2-- (14 1/2-ounce) cans fat-free chicken broth
1-- (15 1/2-ounce) can great Northern beans, rinsed and drained
1-- (4-ounce) can chopped green chiles
2teaspoons dried oregano
1teaspoon ground cumin
3cups cooked, chopped chicken
1cup frozen corn


  1. In a large pot coated with nonstick cooking spray, saute the onion and garlic until tender, about 5 minutes.  Add the chicken broth, beans, chiles, oregano and cumin.  Bring to a boil; reduce heat.  Cover and simmer for 15 minutes.  Add the chicken and corn.  Cover and cook for 10 minutes more or until heated through.

Nutritional Info *per serving

  • Calories 238
  • Fat 6g
  • Saturated Fat 2g
  • Cholesterol 59mg
  • Sodium 652mg
  • Carbohydrate 21g
  • Fiber 5g
  • Protein 29g