Mesquite Chicken & Black Bean Soup
This yummy soup goes well with warm tortillas and fresh fruit. Look for the mesquite marinade and basting sauce with lime in the sauce or condiment area of the supermarket.
8 cups chicken broth
1 can (15 ounce) diced tomatoes
2 cans (15 ounce) drained, rinsed black beans
1 can (4 ounce) chopped green chilies
1 tablespoon cumin
1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and shredded (about 2 cups)
1/4 cup mesquite marinade and basting sauce with lime
1/4 cup chopped fresh cilantro
1 cup shredded Cheddar cheese
Stir together the broth, tomatoes, beans, green chilies, and cumin in a Dutch oven over medium-high heat.
Cook 10 to 15 minutes or until hot and flavors are blended, stirring occasionally.
Stir in chicken and mesquite sauce. Cook 10 to 12 minutes or until chicken is hot. Stir in the cilantro.
To serve, ladle into bowls and sprinkle with Cheddar cheese
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings8
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- PER SERVING
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Calories350
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Calories from Fat36%
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Total Fat14g
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Saturated Fat6g
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Total Carbohydrate24g
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Protein31g
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Sugars5g
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Cholesterol85mg
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Dietary Fiber7g
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Sodium1,590mg
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- DAILY VALUE
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Vitamin A9%
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Vitamin C15%
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Calcium15%
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Iron19%
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- DIETARY EXCHANGES
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Starch/Bread1.5
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Fat.5
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Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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