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Chicken Soup with Beans
I put lime-flavored tortilla chips at the bottom of individual bowls before ladling in this Southwestern soup. Loaded with chicken, beans, corn, tomatoes and green chilies, it's satisfying and fuss-free. -Penny Peronia West Memphis, Arkansas
12 Servings
Prep: 20 min. Cook: 6 hours
Ingredients
1 large onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
2 cans (15-1/2 ounces
each
) great northern beans, rinsed and drained
3 cans (7 ounces
each
) white
or
shoepeg corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups water
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 teaspoon lemon-pepper seasoning
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a small skillet, saute onion in oil until tender. Add garlic; cook
1 minute longer.
Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn,
tomatoes, water, chopped green chilies, lime juice and seasonings.
Cover and cook on low for 6-7 hours or until heated through. Yield:
12 servings (3 quarts).
© Taste of Home 2013
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Chicken Soup with Beans
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Nutrition Facts:
1 serving (1 cup) equals 123 calories, 3 g fat (trace saturated fat), 26 mg cholesterol, 399 mg sodium, 13 g carbohydrate, 3 g fiber, 12 g protein.
© Taste of Home 2013