Chicken Chili-Style Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 medium onion chopped
- 3 garlic cloves minced
- 6 tablespoons sour cream
- 3 boneless skinless chicken breast halves
- 2 teaspoons southwest seasoning
- 2 teaspoons olive oil plus 1 1/2 tablespoons , divided
- 8 oz mushrooms sliced
- 4 oz jalapeã±o chiles diced
- 4 oz chopped green chiles
- 1/2 to 1 teaspoon cayenne pepper
- 5 cups lower-sodium chicken broth
- 45 oz cannellini beans drained, rinsed
- 1 cup mexican-style cheese shredded
- 1 1/2 cups tortilla chips coarsely crushed
- Carbohydrate 54.2207875089858 g
- Cholesterol 61.5713541666667 mg
- Fat 23.3188225937502 g
- Fiber 4.42952516678292 g
- Protein 38.1554618781576 g
- Saturated Fat 6.97101611637183 g
- Serving Size 1 1 Serving (473g)
- Sodium 584.146363148609 mg
- Sugar 49.7912623422029 g
- Trans Fat 2.39206172430089 g
- Calories 557 calories
1. Sprinkle chicken with Southwest seasoning. Heat 2 teaspoons of the oil in large nonstick skillet over medium heat until hot. Cook chicken 10 minutes or until no longer pink in center, turning once. Cut into 1-inch pieces. 2. Heat remaining 1 1/2 tablespoons oil in large pot until hot. Cook onion 5 minutes or until tender, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in chiles, cumin, oregano, chili powder and cayenne pepper; cook 5 minutes, stirring occasionally. 3. Stir in broth, beans and chicken; bring to a boil. Reduce heat to medium-low; simmer 10 to 15 minutes to blend flavors. Serve topped with cheese, sour cream and tortilla chips.
