CALORIES: 340
PREP: 5 minutes
COOK: 10 minutes
Dairy-Free, Nut-Free, Egg-Free, Gluten-Free
4 cups | chicken broth |
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2 cups | shredded cooked chicken |
1 | 15-oz can cannellini beans |
2 cups | salsa verde |
1 tsp | ground cumin |
1 | avocado, diced |
2 tbsp | chopped fresh cilantro |
Salt and pepper to taste |
In a large soup pot, combine the chicken broth, cooked chicken, beans, salsa verde, and cumin. Bring the mixture to a boil over medi-high heat. Reduce the heat to medium and allow the soup to simmer until the liquid reduces slightly, about 10 minutes.
Serve immediatley topped with the avocado and cilantro or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 340 |
Total Fat (g) | 13 |
Saturated fat (g) | 2 |
Cholesterol (mg) | 70 |
Sodium (mg) | 720 |
Total Carbohydrate (g) | 26 |
Dietary Fiber (g) | 9 |
Total Sugars (g) | 4 |
Protein (g) | 32 |
Calcium (mg) | 65 |
Iron (mg) | 3 |
Potassium (mg) | 1069 |
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