The perfect Fall soup for people with Diabetes! This 30-minute recipe is loaded with protein and fiber to help keep those blood sugars stable. Plus, it freezes well so make extra to freeze and keep on hand for busy nights when cooking a meal just isn’t possible. Managing your blood sugars is all about being prepared.
Want more Diabetes-friendly recipes? Check out our recipe archive here!
| Cook Time | 30 minutes |
| Servings |
servings
|
- 1 medium green bell pepper diced
- 1 small yellow onion diced
- 1 can white beans drained and rinsed, 15-ounces, Great Northern
- 4 ounces blue corn tortilla chips
- ¾ pound shredded chicken about 2 cups
- 2 teaspoons oil (recommended avocado)
- 2 medium avocados
- 3 cups low sodium chicken stock
- 1 cup salsa verde
- 1 teaspoon ground cumin
- Optional garnishes: cilantro green onions, lime juice
- 3 cups low sodium chicken stock
- 1 cup salsa verde
- 1 teaspoon ground cumin
- Optional garnishes: cilantro green onions, lime juice
Ingredients
Veggies
Wholesome Carbs
Lean Proteins
Healthy Fats
Seasonings
|
- In a medium stockpot, heat oil over medium-high heat. Sauté pepper and onion until soft, about 2-3 minutes. Add beans, chicken, stock, salsa, and cumin and bring to a low boil. Reduce heat and simmer 10-15 minutes.
- Portion into 1 ½ cup servings. Top each with ½ an avocado, diced, and any additional garnishes. Serve each with 1-ounce tortilla chips.
If you’re making the soup to freeze ahead, leave out the avocado until ready to serve.
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugars.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr