Toppings (optional): sliced jalapenos, sour cream, tortilla chips,
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
Serve with 1 cup sliced vegetables.
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.
20 min
4 servings
$4.79/serving
Toppings (optional): sliced jalapenos, sour cream, tortilla chips,
20 min4 servings$4.79/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
Serve with 1 cup sliced vegetables.
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.
