Quick BBQ Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons olive oil1 large onion (about 1 cup), diced2 cloves garlic, minced1 jalapeno, seeds removed and chopped 1/2 teaspoon ground cuminpinch cayenne pepper1 (14.5-ounce) can no salt added chopped tomatoes4 cups reduced-sodium chicken stock1 (14.5-ounce) can white beans, rinsed and drained1 cup corn, fresh or frozen 8 ounces cooked barbecue chicken (breasts or thighs), skin removed and chopped1/2 avocado, sliced
Place a large saucepan over medium-high heat. Add the oil, then add the onion and garlic. Cook for about five minutes until soft, stirring occasionally.
Stir in the jalapeno, cumin and cayenne, then add the tomatoes and stock.
Cover and bring to a boil, then reduce heat to medium-low and add the beans, corn, and chicken. Simmer for five minutes.
Serve, garnished with avocado.
Serving Size: Makes 4 servings, 2 cups soup per serving and 2 slices of avocado
Stir in the jalapeno, cumin and cayenne, then add the tomatoes and stock.
Cover and bring to a boil, then reduce heat to medium-low and add the beans, corn, and chicken. Simmer for five minutes.
Serve, garnished with avocado.
Serving Size: Makes 4 servings, 2 cups soup per serving and 2 slices of avocado
Nutritional Info Amount Per Serving
- Calories: 305.3
- Total Fat: 8.4 g
- Cholesterol: 35.1 mg
- Sodium: 683.7 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 8.8 g
- Protein: 25.3 g
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