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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion
- 2 carrots (need, finely chopped)
- 2 Tbsp. garlic (minded)
- 3 cups chicken broth
- 14 oz. diced tomatoes (undrained)
- 1 cup picante sauce
- 15 oz. Ranch Style Beans
- 15 oz. black beans (rinsed and drained)
- 1 can whole kernel corn
- 1 tsp. ground cumin
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. chili powder
- 1/4 tsp. paprika
- 2 cups chicken breasts (cooked and shredded)
- chopped cilantro (optional)
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Directions
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender.,about 6 min.
- Increase heat to high and add broth, tomatoes, picante Sauce, beans, corn and spices. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add chicken and cilantro.. Cook until thoroughly heated.
- Ladle into soup bowls and top with tortilla chips, sliced avacado, cheese and sour cream if desired. Serves 6.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol60mg20% |
Sodium1040mg43% |
Potassium1470mg42% |
Protein31g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber13g52% |
Sugars8g |
Vitamin A130% |
Vitamin C45% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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