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.
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
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!
Delicious, Easy, Flavorful. I used homemade stock I had frozen, added kale, and cooked the rices first so it wouldn't soak up all the broth. I doubled it and served to a group that was helping us to move. Lots of compliments.
Great recipe - very tasty. I added extra cilantro, chili powder for an extra kick, but other than that followed the recipe exactly. after tasting the soup, my boyfriend just said, 'wow.' I think next time i may add some corn and jalepeno. delish, will 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.
This soup always gets rave reviews with my group. It's great for a crowd or just the two of us and gets better with each day it's kept in the fridge. I use canned tomatoes, with or without peppers, serve with whole grain bread. I make it time and time again. A deffinate keeper in my recipe book.
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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