Southwestern Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I like to add hot sauce to this when adding the chicken & tomatoes. If you think you'll have leftovers, add avocado to individual servings rather than to the whole pot - it doesn't reheat well. 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-oz can great northern beans, rinsed and drained |
3 cups chopped cooked chicken |
1/2 cup coarsely chopped fresh cilantro |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1 10-oz can rotel diced tomatoes with chiles |
3/4 cup diced peeled avocado (about 1 medium) |
1 tablespoon fresh lime juice |
6 lime wedges |
Directions:
1. Heat a large sauté pan over medium-high heat.
2. Coat pan with cooking spray.
3. Add onion and garlic, and sauté 3 minutes.
4. Add broth, rice, cumin, and beans; bring to a boil.
5. Reduce heat; simmer 15 minutes.
6. Stir in chicken, tomatoes, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
7. Remove from heat, and stir in avocado, and lime juice.
8. Serve with lime wedges.
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