Southwestern Chicken Soup

By ebdonahue

Ann R. Parker, Kennesaw, Georgia, Cooking Light

NOVEMBER 2005

Ingredients

• Cooking spray
• 1 cup chopped onion
• 3 garlic cloves, minced
• 6 cups fat-free, less-sodium 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 skinless, boneless rotisserie chicken breast
• 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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.

Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.