Chicken and White Bean soup Recipe

4      Reviews by:    Claire Culpepper   Chicken and White Bean Soup with Fresh Veggie Topper uses chicken breast, chicken broth, Great Northern Beans, bell pepper and chili powder to make this robust chicken and white bean soup. Food Category:    Soup Cuisine Origin:    Southern    Servings: 4 Calories: 705 per serving Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   10 Minutes Total Time:   3 Minutes

INGREDIENTS

• For the Soup:
• 3 cups reduced-sodium chicken broth
• 2 cups cooked diced chicken breast meat
• 1 (15.8 oz.) can no-salt-added Great Northern beans, rinsed and drained
• 3/4 cup diced green bell pepper or 1medium poblano chili pepper, finely chopped
• 1 Tbsp chili powder
• 1 1/2 tsp ground cumin
• For the Topping:
• 1 cup diced tomatoes
• 1 ripe medium avocado, diced
• 1/2 cup finely chopped green onion
• 1/2 cup chopped fresh cilantro
• 1 Tbsp extra virgin olive oil
• 1/8 tsp salt
• 1 medium lime, cut in 4 wedges

DIRECTIONS

• Combine soup ingredients in a saucepan. Bring to a boil, reduce heat and simmer, covered, 10 minutes or until pepper is tender. Remove from heat.
• Combine topping ingredients, except lime, and spoon equal amounts atop each serving of soup. Serve with lime wedges.

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