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Chicken and White Bean Soup
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4
Reviews
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By:
Claire Culpepper
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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.
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INGREDIENTS
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For the Soup:
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3 cups reduced-sodium chicken broth
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2 cups cooked diced chicken breast meat - canned works great
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1 (15.8 oz.) can no-salt-added Great Northern beans,
rinsed and drained
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3/4 cup diced green bell pepper or 1 medium poblano chili pepper, finely chopped
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1 Tbsp chili powder
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1 1/2 tsp ground cumin
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For the Topping:
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1 cup diced tomatoes
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1 ripe medium avocado, diced
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1/2 cup finely chopped green onion
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1/2 cup chopped fresh cilantro
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1/8 tsp salt
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1 medium lime, cut in 4 wedges
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DIRECTIONS
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1:
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.
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2:
Combine topping ingredients, except lime, and spoon equal amounts atop each serving of soup. Serve with lime wedges.
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3:
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4:
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