The recipe this week is sure to be a family favorite – especially if your family likes soup with a little southwest flavor and pizzazz! The cilantro is my favorite ingredient because of the zest it gives the soup.
This soup is hearty due to the generous amount of chicken as well as the beans in the soup. The addition of the white and black beans adds even more protein to keep you feeling full longer. You’ll notice on the video that I mashed one cup of the white beans and left one cup whole. The purpose of mashing half the beans is to help thicken the soup. Other steps taken to ensure this dish is the healthiest soup possible for your family is using the low-fat, reduced sodium chicken broth and the low-fat cheese. Chicken breasts are a low-fat meat choice full of protein and iron. Did you know chicken is one of America’s most popular foods and tops beef and pork in consumption per capita according to the National Chicken Council?
Preparation wise, this recipe is easy. I usually try to cook a bag of frozen chicken breasts all at once. Then, I freeze in smaller portions so I can pull some cooked chicken from the freezer as I need it. After sautéing the onion and garlic and adding the other ingredients, this soup is good to go! This soup could go in a crock pot to simmer all day or be made right on top of the stove. Another added bonus – this soup will be better the next day after the flavors have had time to blend! I’d like to hear from you –let me know how you like this soup recipe.
Happy cooking!
Donna
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