Southwestern Chicken and White Bean Soup


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4

This was a delicious, easy, and fast meal to make, and if you don’t use the sour cream or cilantro, it counts as a 5-ingredient meal (although skipping sour cream was not an option for me. I kind of eat other foods just as a vehicle for sour cream).

Also, a cooking hack for shredding the chicken.


  • Southwestern Chicken and White Bean Soup (5 Ingredient Meal)
  • 2 cups shredded chicken breast
  • 1 tablespoon 40%-less-sodium taco seasoning
  • Cooking spray
  • 2 (14 ounce) cans fat-free, less-sodium chicken broth
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • ½ cup green salsa
  • Light sour cream (optional)
  • Chopped fresh cilantro (optional)


  1. 1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
  2. 2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.