White Bean and Chicken Soup

130 mins (prep 35, cooking 95)
20 ingredients
8 servings
This recipe is from the December 2008 issue of Food and Wine. It uses boneless chicken thighs. This is a hearty, jalapeno-spiked soup by Melissa Rubel. This can be made 2 days ahead and reheated before serving.

Categories:  poultry , low-sat.-fat , <-4-hours , soups-&-stews , chicken-thigh-&-leg , low-carb , low-sodium , low-in... , time-to-make , chicken , low-fat , low-calorie , meat , healthy ,
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Serving Size (255.21 g)
Servings 8
Amount per Serving
Calories 145.01 Calories from Fat 64.53
% Daily Value *
Total Fat 7.17g 88.21%
Saturated Fat 1.15g 45.86%
Trans Fat 0.1g %
Cholesterol 7.2mg 19.2%
Sodium 491.4mg 163.8%
Total Carbohydrate 13.57g 36.18%
Dietary Fiber 1.44 g 46.11%
Sugars 4.09 g %
Protein 7.01g 112.2%
Vitamin A 1150.5IU% Vitamin C 0.94mg%
Calcium 22.16mg% Iron 1.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless skinless chicken thighs, salt and pepper, medium onions, ground cumin, dried oregano, navy beans, shredded monterey jack cheese, diced avocado