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
How to Make It
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.
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This dish was fabulous! Very flavorful with all the ingredients working well together. I made a few changes to the recipe though. I added chopped carrots when I added the onion and garlic. I also put the tomatoes in when I added the cilantro, only cooked it for a minute or two. I used black beans instead of great northern beans. Next time I will add an extra cup or two of broth to the mixture, it could use more liquid. I added the avocado after I spooned up the soup into individual bowls, don't like the taste of heated avocado. This will definitely be something I make on a regular basis!
I use black beans, farro (healthier than white rice), and get the packaged rotisserie chicken already cut up from Costco or Sam's. I put chopped tomatoes, cilantro, cheese, avocado, lime wedges, etc into small bowls alongside the soup when it's served, as that way everyone can choose their own toppings and can avoid things they don't like (usually cilantro). Plus, all of those things have more flavor when they're added fresh on the table, rather than cooked, I often serve it with honey corn bread, but it's perfect on its own.I get rave reviews from everyone for this soup. It's a great soup (fresh or frozen) to give to other people, especially if you include the various toppings. It's a ready-made lunch or dinner, whether they're ill or not.
Really enjoyed this soup and left overs the next day were even better. Slightly altered the recipes. Used left over thanksgiving turkey in place of chicken. Replaced fresh tomatoes with 14 oz can tomatoes, used pastina instead of rice and added pinch of chili powder. Will definitely make again.
We love this soup. It comes together easily. I usually use 1 can of diced tomatoes with green chills instead of the fresh tomato & also add more cumin & Mexican oregano. I always toss in 2 cups of frozen corn. It also does well in the crockpot, which is a bonus this time of year. Just leave the cilantro & juice until right before serving to keep the bright flavors.
I added a can of rotel during the cooking process. I also added the juice of two whole limes, which really made it good. I do believe it needed more cumin, which I also added. I added frozen corn and other roasted vegetables. Very good.
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