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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. To order directly from the American Diabetes Association, click here.
5 min prep time
10 min cook time
4servings
1 1/4 cups soup and 2/3 cup topping per serving
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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 1/4 cups soup and 2/3 cup topping per serving
- Amount per serving Calories 325
-
Total Fat
12g
- Saturated Fat 2.2g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 560mg
-
Total Carbohydrate
25g
- Dietary Fiber 10g
- Total Sugars 4g
- Protein 31g
- Potassium 1010mg
- Phosphorous 350mg
Ingredients
low sodium chicken broth (reduced-sodium)
3 cup
chicken breast meat (cooked diced)
2 cup
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
ripe medium avocado (diced)
1
green onion (finely chopped)
1/2 cup
fresh cilantro (chopped)
1/2 cup
Extra Virgin Olive Oil
1 tbsp
salt
1/8 tsp
medium lime (cut in four wedges)
1
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).