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2 cups chopped cooked chicken breast
1 1/2 cups chicken broth
1 (15-ounce) can cannellini or great northern beans, rinsed and drained
1 (9-ounce) can frozen shoepeg white corn
1 (7-ounce) can salsa verde or 3/4 cup green taco sauce
1/4 cup chopped fresh cilantro
Sour cream, if desired
Salsa, if desired
Mix chicken, broth, beans, corn and salsa verde in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in cilantro. Top each serving with sour cream and salsa.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.