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  1. ”Most of my best recipes were mistakes I made while trying to follow someone else’s recipe,” says member Andrea Maines, and this raved-over soup is no exception. Her improvising paid off, and now she says, “It‘s become one of my most-requested meals.”

  2. boneless skinless chicken breast halves 2 teaspoons Southwest seasoning 2 teaspoons plus 1 1/2 tablespoons olive oil, divided 1 medium onion, chopped 1 (8-oz.) pkg. mushrooms, sliced 3 garlic cloves, minced 1 (4-oz.) can jalapeño chiles, diced 1 (4-oz.) can chopped green chiles 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 to 1 teaspoon cayenne pepper 5 cups lower-sodium chicken broth 3 (15-oz.) cans cannellini beans, drained, rinsed 1 cup shredded Mexican-style cheese 6 tablespoons sour cream 1 1/2 cups coarsely crushed tortilla chips 1. Sprinkle chicken with Southwest seasoning. Heat 2 teaspoons of the oil in large nonstick skillet over medium heat until hot. Cook chicken 10 minutes or until no longer pink in center, turning once. Cut into 1-inch pieces.

  3. Heat remaining 1 1/2 tablespoons oil in large pot until hot. Cook onion 5 minutes or until tender, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in chiles, cumin, oregano, chili powder and cayenne pepper; cook 5 minutes, stirring occasionally.

  4. Stir in broth, beans and chicken; bring to a boil. Reduce heat to medium-low; simmer 10 to 15 minutes to blend flavors. Serve topped with cheese, sour cream and tortilla chips.

  5. (1 3/4-cup) servings PER SERVING : 545 calories, 20.5 g total fat (7 g saturated fat), 37.5 g protein, 55.5 g carbohydrate, 60 mg cholesterol, 1595 mg sodium, 11.5 g fiber


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