Jo Cooks · by Joanna Cismaru★ 4.7 (32)
Summer Chicken Vegetable Soup
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 53%
CARBS 40G42% OF CAL
10G FIBER1G ADDED4G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 13G31% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, veggie-packed chicken soup with bell peppers, corn, green beans, zucchini, and kidney beans in a light broth. Summer-fresh and ready in 30 minutes, it's light yet satisfying.
mainamericansoupchicken🫕 dutch oven🍲 stockpotgluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoon olive oil
- 1 red bell pepper (chopped)
- 6 green onions (chopped)
- 2 cloves garlic (minced)
- 2 teaspoon smoked paprika
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 15 ounce white kidney beans (1 can)
- 4-6 cups chicken broth (no sodium added)
- 1 cup corn (frozen, fresh or canned)
- 3 cups cooked chicken (chopped, from a rotisserie chicken)
- 1 cup green beans (chopped, fresh, frozen or canned)
- 1 small zucchini (chopped)
- ¼ cup fresh dill (chopped)
- juice of 1 lime
- Monterey Jack cheese (shredded)
- sour cream (or yogurt)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 53%
CARBS 40G42% OF CAL
10G FIBER1G ADDED4G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 13G31% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 387mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 937mg
- Calcium
- 195mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 387MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.