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Quick Chick Navy Bean Soup

Serves: 4
Total Calories: 688

Ingredients

2 boneless, skinless chicken breasts, cut up
1 teaspoon olive oil
1 (12-ounce) package frozen seasoning blend (chopped onion, celery, pepper)
2 teaspoons garlic and herb seasoning
2 cups chicken broth
1 (14 1/2-ounce) can Creole cream-style navy beans

Directions:

Cook chicken in oil in large stockpot 3–5 minutes, stirring a few times, on medium-high heat. Stir in remaining ingredients. Boil, then simmer 10 minutes.

Editor’s Extra:
If you can’t find Creole cream-style beans, use regular, and mash or process lightly with some of the liquid.

Nutritional Facts:

Serves: 4
Total Calories: 688
Calories from Fat: 37

This Quick Chick Navy Bean Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.


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