Santa Fe Chicken & White Bean Soup
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, about 2
- 1 tbsp Taco Seasoning or Fajita Seasoning, divided
- 2 bell peppers
- 3 cups prepared Nourish Broth or Vegetable Broth
- 1 1⁄2 tsp Nourish Broth Mix
- 1 cup boiling water
- 1 1⁄2 tsp Vegetable Broth Mix
- 1 cup boiling water
- 2 cups frozen corn niblets
- 1 can (14 oz/398 ml) white kidney beans
- 4 cups baby spinach
- 1 avocado
- 1⁄4 cup shredded cheddar cheese, optional
Preparation
- Place chicken in Multipurpose Steamer. Sprinkle 1⁄2 tbsp seasoning on top. Cover; microwave on high 7 min.
- Meanwhile, dice bell peppers. In Wok, combine bell pepper, broth, corn, and remaining 1⁄2 tbsp seasoning. Cover; bring to a boil over high heat.
- Once chicken is cooked, let rest 2 min then uncover. There will be liquid from the chicken in the steamer—, do not discard as this will help flavour the soup. Using 2 forks, shred chicken.
- Drain and rinse beans. Uncover wok; add shredded chicken and beans. Stir; reduce heat to medium; cover and simmer 4 min to allow flavours to blend.
- Meanwhile, dice avocado. Add spinach to soup and stir until wilted.
- Spoon soup into bowls. Top with diced avocado, cheese, and additional toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 430, Fat 12 g (Saturated 2 g, 0 0 g), Cholesterol 85 mg, Sodium 490 mg, Carbohydrate 42 g (Fiber 13 g, Sugars 6 g), Protein 41 g.
Perfectly Balance Your Plate
Serve with 1 cup sliced vegetables.