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Easy Southwestern Soup

Winter is a wonderful time to warm up with a cozy bowl of soup. This recipe features beans, which offer a great source of fiber and protein and contain no saturated fat. The beans also act as a nice thickening agent in this soup, giving the dish a thick and hearty texture.


  • 1 16-ounce can fat-free refried beans
  • 4 cups unsalted chicken broth
  • 2 cups frozen whole kernel corn
  • 1 16-ounce can low-sodium black beans
  • 1 14-ounce can low-sodium diced tomatoes
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Dried red pepper flakes, cumin, and other seasonings to taste


  1. Thaw chicken breasts if frozen and cut into bite-sized cubes.
  2. Place chicken and olive oil in bottom of sauce pan and cook until juices run clear and chicken is browned.
  3. Rinse black beans and add to pot with other ingredients
  4. Cook until refried beans are no longer thick and soup is hot.

Nutrition information

Servings: 10 | Calories: 190 | Protein: 18g | Saturated Fat: <1g | Sodium: 270mg | Carbohydrates: 21g | Fiber: 6g

Recipe shared by Michelle Eaton, M.S., Registered Dietitian, ThedaCare.

Tags: chicken dietitian approved easy meals healthy recipes Southwestern soup

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