Ingredients
Scale
- 1 ½ tbsp olive oil
- 1 medium white onion, finely diced
- 1 green bell pepper, chopped
- 2 cans white beans, drained and rinsed
- 2 cups chicken broth
- 2 chicken breasts, cooked and shredded
- 1 cup corn (frozen or fresh)
- 1 avocado, diced
- 1 tbsp lime juice
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and chopped green bell pepper. Sauté until softened, about 3-4 minutes.
- Stir in the white beans, chicken broth, shredded chicken, corn, cumin, lime juice, salt, and pepper. Mix well.
- Bring the mixture to a simmer and cook for about 15 minutes.
- Serve hot, topped with diced avocado and a sprinkle of fresh cilantro.
Notes
For a lighter version, reduce olive oil and substitute sour cream with Greek yogurt.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg