Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
Feel good about serving this comforting dish to your family at less than 200 calories per serving. If you're cooking for kids, you can omit the wine and use all broth instead.
Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.
Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson(R) Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.
Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.
