Santa Fe Chicken & White Bean Soup

20 min
4 servings
$4.79/serving

Perfectly Balance Your Plate

Serve with 1 cup sliced vegetables.

Ingredients

1 lb (450 g) boneless, skinless chicken breasts, about 2

1 tbspTaco SeasoningorFajita Seasoning, divided

2 bell peppers

3 cupsNourish Broth

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

Toppings (optional): Garlic Onion Nutritional Yeast Topper, sliced jalapenos, sour cream, tortilla chips,

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.

Nutritional Information

Per serving: Calories 430, Fat 12 g (Saturated 2 g, Trans 0 g), Cholesterol 85 mg, Sodium 490 mg, Carbohydrate 42 g (Fibre 13 g, Sugars 6 g), Protein 41 g.

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Taco Seasoning

Fajita Seasoning

Nourish Broth Mix

Wok & Glass Lid