Southwestern Chicken Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. 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 |
Directions:
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.
2. Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.
|
|