Chicken–White Bean Soup With Fresh Veggie Topper

Ingredients
- low sodium chicken broth (reduced-sodium)
- 3 cup
- 3 cup
- chicken breast meat (cooked diced)
- 2 cup
- 2 cup
- Great Northern beans (no-salt-added, rinsed and drained)
- 1 (15-oz) can
- 1 (15-oz) can
- green bell pepper or 1 medium poblano chili pepper (diced, finely chopped)
- 3/4 cup
- 3/4 cup
- chili powder
- 1 tbsp
- 1 tbsp
- ground cumin
- 1 1/2 tsp
- 1 1/2 tsp
- tomato(es) (diced)
- 1 cup
- 1 cup
- ripe medium avocado (diced)
- 1
- 1
- green onion (finely chopped)
- 1/2 cup
- 1/2 cup
- fresh cilantro (chopped)
- 1/2 cup
- 1/2 cup
- extra virgin olive oil
- 1 tbsp
- 1 tbsp
- salt
- 1/8 tsp
- 1/8 tsp
- medium lime (cut in four wedges)
- 1
- 1
Directions
-
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.
Reviews
Write a Review-
This is the first recipe I got over a year ago and it’s still our favorite! 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).