Melissa's Southwestern Chicken and Bean Soup

I wildly adapted this recipe from a Cooking Light recipe!

• 4 cups Cooked Chicken Shredded, I used a mix of light and dark meat
  
• 2 tablespoon Taco Seasoning Mix Chicken Or Beef Taco Seasoning Mix, your choice
  
• Cooking Spray
  
• 56 ounces Low Sodium Chicken Broth
  
• 15.5 ounces Canned Black Beans Rinsed And Drained
  
• 15.5 ounces Refried Beans Canned, your favorite type
  
• 1 cup Salsa
  
• 2 cups Cooked Rice

Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.

Add drained black beans, refried beans, and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Add cooked rice, simmer another 5 minutes to warm rice.

Notes: 7 WW Points+

Recipe Source: Me!

Servings: 8 (3 ladles per serving)