Place chicken and broth in soup pot. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until cooked through (165 degrees). Remove chicken and shred. Reserve broth in pot; stir in salsa, beans, undrained tomatoes, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
Want to try a southern-style dish? Check out this Texas-style chicken corn soup made with strong flavors like salsa and cilantro.
Servings and Ingredients
|1 lbs. Hy-Vee True boneless, skinless chicken breasts|
|1 (32-oz.) container Hy-Vee 33%-less-sodium chicken broth|
|1 (16-oz.) jar Culinary Tours mild Texas-style two-corn salsa|
|1 (15-oz.) can no-salt-added Hy-Vee pinto beans, rinsed and drained|
|1 (10-oz.) can Hy-Vee diced tomatoes with green chilies|
|1 tbsp. hot chili powder|
|2 tsp. Hy-Vee ground cumin|
|½ tsp. Hy-Vee ground oregano|
|¼ c. plain whole milk Greek yogurt, such as Chobani brand|
|¼ c. fresh cilantro, finely chopped|
|2 tbsp. fresh lime juice|
|Desired toppers, such as: lime slices, cilantro leaves, and/or radish slices|
Things To Grab
- Soup pot
Stir in chicken, yogurt, chopped cilantro and lime juice; heat through. Serve with lime slices, cilantro leaves and/or radish slices.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 55mg
- Sodium: 580mg
- Total Carbohydrates: 32g
- Protein: 25g