Santa Fe Chicken & White Bean Soup

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, about 2
• 1 tbsp Taco Seasoning or Fajita Seasoning, divided
• 2 bell peppers
• 3 cups prepared Nourish Broth or Vegetable Broth
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 2 cups frozen corn niblets
• 1 can (14 oz/398 ml) white kidney beans
• 4 cups baby spinach
• 1 avocado
• ¹⁄₄ cup shredded cheddar cheese, optional

Preparation

1. Place chicken in Multipurpose Steamer. Sprinkle 1⁄2 tbsp seasoning on top. Cover; microwave on high 7 min.
2. 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.
3. 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.
4. 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.
5. Meanwhile, dice avocado. Add spinach to soup and stir until wilted.
6. Spoon soup into bowls. Top with diced avocado, cheese, and additional toppings, if desired.