Southwest Bean Soup with Chicken

Rose McAvoy

Southwest bean soup uses a simple trick to give this simple soup a tempting creaminess. Thanks to flavorful quick and easy ingredients, this is an easy to prepare healthy weeknight meal the family will devour.

5 from 2 votes

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Prep Time 15 mins

Cook Time 8 hrs

Total Time 8 hrs 15 mins

Servings servings

Calories 227 kcal

Ingredients

1 small yellow onion diced in ¾ inch pieces
1 tablespoon grapeseed oil
1 lb chicken thigh boneless, skinless
2 15 oz cans white beans, rinsed
1 15 oz can fat free refried beans
4 oz fire roasted diced green chilies
4 cups low or no sodium chicken broth
1 tablespoon Italian dry herbs
1 tablespoon ground cumin
½ teaspoon garlic powder
¼ - ½ teaspoon black pepper
1 ½ cups corn kernels

Instructions

In a medium skillet, sauté the onion in oil until the edges begin to brown.
Add the cooked onion and remaining ingredients -except the corn - to a 6-qt slow cooker.
Cook on low heat for 8 hours. Add the corn 15-20 minutes before serving, just enough time for it to heat through.

Notes

May also be prepared in an electric pressure cooker. Saute onions in pot as directed above. Add remaining ingredients, including corn, and cook on soup setting for 30 minutes.
May substitute boneless, skinless, chicken or turkey breast for the chicken thighs - may alter nutrition.
For added texture use a combination of beans such as cannellini and butter beans.

Nutrition

Serving: 1gCalories: 227kcalCarbohydrates: 31gProtein: 19gFat: 3gFiber: 7g

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