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Chicken–White Bean Soup With Fresh Veggie Topper
5 min prep time
10 min cook time
4servings
Recipe by
Nancy Hughes
Source
Two-Step Diabetes Cookbook
Photo by
Renée Comet
How to Make Chicken–White Bean Soup With Fresh Veggie Topper
This recipe from Two-Step Diabetes Cookbook, by Nancy S. Hughes.
5 min prep time
10 min cook time
4servings
1 ¼ cups soup and 2/3 cup topping per serving
Print Recipe >
Step-By-Step Instructions:
-
Combine the broth, chicken, beans, bell pepper, chili powder, and cumin in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes or until pepper is tender. Remove from heat.
-
Combine the diced tomatoes, avocado, green onion, cilantro, oil, and salt, and spoon equal amounts on top of each serving of soup. Serve with lime wedges.
Nutrition facts
4 Servings
-
Serving Size
1 ¼ cups soup and 2/3 cup topping per serving
- Amount per serving Calories 260
- % Daily value*
-
Total Fat
11g
14%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 50mg 17%
- Sodium 300mg 13%
-
Total Carbohydrate
19g
7%
- Dietary Fiber 8g 29%
- Total Sugars 4g
- Added Sugars 1g 2%
- Protein 22g
- Potassium 730mg 16%
Ingredients
low sodium chicken broth
3 cup
chicken breasts (cooked, diced)
2 cup
canned navy or great northern beans (no-salt-added, rinsed and drained)
1 (15-oz) can
green bell pepper or 1 medium poblano chili pepper (diced, finely chopped)
3/4 cup
chili powder
1 tbsp
ground cumin
1 1/2 tsp
tomato(es) (diced)
1 cup
avocado (ripe, diced)
1 med
green onion (scallion) (finely chopped)
1/2 stalks
fresh cilantro (chopped)
1/2 cup
Extra Virgin Olive Oil
1 tbsp
salt
1/8 tsp
lime (cut in four wedges)
1 med
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Reviews & Ratings
Recommended
I will add more beans and jalapeño to topping for a little kick.
Recommended
Recommended
Recommended
The topping gives a tangy contrast to the soup. It is easy to make. I usually double the recipe so that we have leftovers. I do leave out the cilantro (I’m one of the 50% that tastes soap).