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Border Chicken and Bean Soup

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By Betty Crocker Kitchens
Updated May 23, 2022
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Taco seasoning provides a simple addition to this wholesome chicken and bean soup that's ready in 30 minutes. Perfect if you love Mexican cuisine.

Border Chicken and Bean Soup

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 3/4 pound boneless skinless chicken thighs or breast halves
  • 3 cups Progresso™ reduced-sodium chicken broth (from 32 oz carton)
  • 1 can (15 to 16 ounces) navy beans, rinsed and drained
  • 1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 1/2 teaspoons sugar
Make With
Old El Paso

Instructions

  • Step 
    1
    Cut chicken into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven about 3 minutes, stirring frequently, until brown.
  • Step 
    2
    Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes or until chicken is no longer pink in center.

Nutrition

240 Calories
5g Total Fat
21g Protein
27g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
830mg
35%
Potassium
700mg
20%
Total Carbohydrate
27g
9%
Dietary Fiber
6g
23%
Sugars
7g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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