Ingredients45 m servings 303 cals
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
- Cook's Note:
- You can increase the broth and the beans by 1 can each to make extra.
Per Serving: 303 calories; 7 g fat; 34 g carbohydrates; 26.5 g protein; 43 mg cholesterol; 1496 mg sodium. Full nutrition
ReviewsRead all reviews 5
It was a little salty so I may try again with a reduced sodium broth.
This was really easy to make but the flavors just weren't there. Next time I will add some Mexican oregano and shred the chicken so it can absorb more of the flavors. This would be a quick week ...
I used low salt chicken broth and white beans with no salt added. The sodium content on this if cooked as told is 1/2 your sodium for the day! Too much! Added my own salt, pepper, cayenne, a...