SPICY THREE-BEAN AND CHICKEN SOUP

Spicy Three-Bean and Chicken Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 14

1 1/4 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive or vegetable oil
2 cups frozen cut green beans
1 box (9 oz) frozen baby lima beans
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 can (15 oz) Progresso™ cannellini beans, drained

Steps:

In medium bowl, place chicken. Add chili powder, salt, paprika, garlic powder and onion powder; toss gently to coat. In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes, stirring frequently, until brown.
Add all remaining ingredients except cannellini beans. Heat to boiling. Reduce heat to low; cover and simmer 45 to 55 minutes, stirring occasionally, until chicken is no longer pink in center and flavors are blended.
Stir in cannellini beans. Simmer uncovered about 5 minutes, stirring occasionally, until beans are thoroughly heated.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g