Mexican Chicken & White Bean Soup

If you know me at all, you know I love Mexican food.  This soup was no different.  I especially loved cooking the chicken in the crock-pot while I was at work, because it made dinner that night so much easier to put together.



  • 2 cups cooked chicken breast
  • 1 tablespoon less-sodium taco seasoning
  • cooking spray
  • 2 – 14 ounce cans fat-free chicken broth
  • 1 – 16 ounce can cannellini beans, rinsed and drained
  • 1/2 cup green salsa
  • 3 Tablespoons of reduced fat sour cream (optional)
  • 1/4 cup chopped parsley (optional)
  • 1/4 cup regular salsa
  • 1/4 cup water


1.  Mix the regular salsa and water together and add to the bottom of a crock-pot.  Set the chicken breast on top of the salsa and cook on low for 5 to 6 hours.  Shred the chicken once cooked.

2.  Combine the chicken and the taco seasoning; toss well to coat.

3.  Heat a large saucepan over medium-high heat and coat the pan with cooking spray.  Add the chicken and sauté for 2 minutes or until the chicken is lightly browned. 

4.  Add broth to the saucepan and scrape the pan to loosen the browned bits.

5.  Place beans in a small bowl and mash until there are only a few whole beans left. 


6.  Add beans and green salsa to the pan, stirring well.  Bring to a boil.  Reduce heat and simmer for 10 minutes or until slightly thickened.

7.  Optional:  Top each serving with 2 teaspoons of sour cream and a sprinkle of parsley.

You will absolutely love this comfort food.  It makes a thick and rich soup that is perfect for a cool summer evening.

4 Weight Watchers Points+ Value per serving.



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