Thursday, April 25, 2013

Chicken Soup with Tomatoes and Paprika

Easy weeknight meal that only takes a few minutes to throw together.  The beans add a comforting feel to the soup.   Serve with baked chips or cheese quesadillas.  

2 Chicken breast, cooked and shredded
2 C. Chicken Broth
15.5 oz. Can Navy Beans
15.5 oz. Can Diced Tomatoes
½ tsp. Smoked Paprika
¼ C. Cilantro, minced
Sour Cream

Drain and rinse beans. Lightly mash. In a large saucepan, add all ingredients except sour cream. Heat soup over medium heat until simmering. Cover with a lid and continue to simmer for 20 minutes to let flavors meld together. Top with sour cream.