https://tops.ads.webstophq.com/Recipes/Detail/1792/
Combine your loves of summer BBQs and soup with this hearty, comforting bowl of goodness!
Yield: 4 servings
Preparation Time: 10 min; Total: 6 hrs 40 min
2 | pounds | boneless skinless chicken breast | |
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1/3 | cup | diced onion | |
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3 | cloves | garlic, finely chopped | |
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1 | can | (15.25 ounce) Southwestern style corn (corn with peppers) | |
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1 | can | (15.5 ounce) white beans, drained, rinsed | |
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5 | cups | Progresso chicken broth (from two 32 ounce cartons) | |
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1 | cup | barbecue sauce | |
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1 | teaspoon | salt | |
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1/2 | teaspoon | pepper | |
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shredded cheddar cheese, if desired | |||
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Yield: 4 servings
Approximate Nutrient Content per serving:
Calories: | 610 | |
Calories From Fat: | 81 | |
Total Fat: | 9g | |
Saturated Fat: | 2 1/2g | |
Cholesterol: | 140mg | |
Sodium: | 2690mg | |
Total Carbohydrates: | 70g | |
Dietary Fiber: | 8g | |
Sugars: | 29g | |
Protein: | 63g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
In 6-quart slow cooker, add chicken breast, onion, garlic, corn and white beans.
In large bowl, mix broth, barbecue sauce salt and pepper. Pour into slow cooker. Cover; cook on Low heat setting 6 hours.
Remove chicken breast from slow cooker, and shred using two forks. Place back into slow cooker. Cover; cook 30 minutes.
Serve soup topped with shredded cheese.
Tip 1:
Don't have white beans on hand? Feel free to substitute black beans or red kidney beans.
Tip 2:
Got leftovers? Serve this soup over cooked rice to stretch these leftovers for another meal!
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/1792/
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