Southwest Chicken Soup w/White Beans |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Ingredients:
1 can(s) 14.5 oz diced tomatoes, organic, low sodium |
1 can(s) 15 oz cannellini beans, rinsed, 1/4 mashed |
24 ounce(s) carton chicken stock, organic, low sodium (3 cups) |
2 cup(s) chicken breast, poached and shredded (approx 1 lb) |
2 tablespoon(s) cilantro, roughly choped |
1 teaspoon(s) cumin |
2 teaspoon(s) fresh oregano, chopped |
1 clove(s) garlic, masserated |
1 lime |
1 teaspoon(s) olive oil |
1 small onion, diced |
1/2 cup(s) white wine |
1 zucchini, cut in half lengthwise then sliced |
Directions:
1. Over medium-hi heat, add olive oil to large soup pot. When oil is hot, add onions and garlic. Cook until soft. Add oregano, cumin and zucchini. Cook until zucchini is tender. Add wine to deglase pot. Simmer for 1 minute then add chicken breast, beans, tomatoes. Stir, add stock, let cook for a few minutes. Add chopped cilantro and lime juice just before serving. Serve with low fat sour cream, salsa and baked pita chips
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