Chicken soup with beans and mexican spice
- Number of Servings: 4
Ingredients
1 cup Chicken Breast - Chopped or Diced 1 clove Garlic 0.5 cup Bell peppers (Green, Red, Yellow, Orange) 2 tbsp Whole Foods 365 Organic Extra Virgin Olive Oil - Cold Pressed (by DECEMBERS) 439 gram(s) Bush's Cannellini Beans (15.5oz can) (by RANDELLA1) 0.5 cup Del Monte Diced Tomatoes, No Salt Added 1 tbsp Cumin Powder [ 1 tbsp or 6 g] (by GMBEAU) 1 tbsp Chili powder 1 tsp Domino Light Brown Sugar 15 oz Kidney Beans, Light Red, 15 oz can (Sure Fine Brand) (by ARNIE77) 1 cup Onion, Medium Chopped (by SVEINBJORN) 4 serving Sea Salt, 1/4 tsp. (by LLWEHR) 2 cup Chicken stock, home-prepared 1 tsp Pepper, black
Saute onion, peppers and garlic in extra virgin olive oil until translucent. Add diced chicken, chicken stock, diced tomatoes, beans and spices. Let this simmer at least 20 minutes. You can blend this soup to your choice of consistency but I Ieave it with more broth than not. this soup is less money than Progresso. With a thick slice of cheese toast it is perfect on a cold day.
Serving Size: Makes 3 - 4 one cup servings
Serving Size: Makes 3 - 4 one cup servings
Nutritional Info Amount Per Serving
- Calories: 388.5
- Total Fat: 12.7 g
- Cholesterol: 29.9 mg
- Sodium: 1,363.1 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 11.4 g
- Protein: 24.7 g
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