This is white bean kale soup is super easy to make and tastes delish on a cold winter day! It makes great leftovers too.
- 2 cups chicken breast
- 1 tbsp taco seasoning
- 4 cups kale, chopped
- 28oz Organic Chicken Broth
- 32oz White Cannellini Beans
- ½ cup green salsa
- 2 tbsp fresh cilantro, chopped
- 4 tbsp plain greek yogurt
Toss chicken & taco seasoning. Spray large saucepan with nonstick cooking spray and place over med-high heat. Add chicken, sauté 2 minutes, add chopped kale stirring until wilted. Add broth. Place beans in a small bowl & mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat and simmer 10 minutes. Serving size: 2 cups (4 total servings). Serve with fresh cilantro & 1 tbsp greek yogurt or light sour cream.
310 Calories, 3g Fat, 11g Fiber, 2g Sugar, 29g Protein