Southwestern Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This top-rated Southwestern Chicken Soup is a great way to use up leftover chicken. The creamy chunks of avocado add a richness that's unusual to find in most chicken soups. GOOD TO KNOW: Make this healthy soup a little healthier with whole grain rice. Beans and rice are a complete source of protein. Ingredients:
cooking spray |
1 cup chopped onion |
3 garlic cloves, minced |
6 cups reduced-sodium fat-free chicken broth |
1/4 cup uncooked white rice |
1 teaspoon ground cumin |
1 (16 ounce) can great northern beans, rinsed and drained |
3 cups chopped chopped skinless boneless rotisserie chicken breasts |
1/2 cup coarsely chopped fresh cilantro |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1 cup chopped seeded tomato |
3/4 cup diced peeled avocado (about 1 medium) |
1 tablespoon fresh lime juice |
6 lime wedges |
Directions:
1. Heat a large saute pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and saute 3 minutes.
2. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes.
3. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
4. Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.
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