We really like the extra zing of flavor from the fresh cilantro. It adds a nice burst of color to the dish as well. Simply toss some of the distinctive herb on top of the soup just before serving.

2  cups  shredded cooked chicken breast

1  tablespoon  40%-less-sodium taco seasoning (such as Old El Paso)

Cooking spray

2  (14-ounce) cans fat-free, less-sodium chicken broth

1  (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2  cup  green salsa

Light sour cream (optional)

Chopped fresh cilantro (optional)

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.

Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Yield: 6 servings (serving size: 1 cup)