By kassandranelson.epicure.com
Santa Fe Chicken & White Bean Soup
6 steps
Prep:20min
Updated at: Thu, 17 Aug 2023 10:01:47 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories396.9 kcal (20%)
Total Fat10.9 g (16%)
Carbs41.6 g (16%)
Sugars6.2 g (7%)
Protein36.5 g (73%)
Sodium1135.2 mg (57%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
450gboneless skinless chicken breasts
1 TbspTaco Seasoning
or Fajita Seasoning, divided
2bell peppers
3 cupschicken broth
prepared, nourish, or substitute 3 c chicken broth
2 cupsfrozen corn niblets
1can white kidney beans
4 cupsbaby spinach
1avocado
¼ cupshredded cheddar cheese
optional
jalapenos
Optional toppings, sliced
sour cream
Optional toppings
tortilla chips
Optional Toppings
Garlic-Onion Nutritional Yeast Topper
optional
Instructions
Step 1
Place chicken in Multipurpose Steamer . Sprinkle 1⁄2 tbsp seasoning on top. Cover; microwave on high 7 min.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Meanwhile, dice avocado. Add spinach to soup and stir until wilted.
Step 6
Spoon soup into bowls. Top with diced avocado, cheese, and additional toppings, if desired.
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