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Southwestern Chicken Soup

Yield 6 servings (serving size: 1 2/3 cups soups and 1 lime wedge)
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

Nutrition Information

  • calories 274
  • caloriesfromfat 25 %
  • fat 7.7 g
  • satfat 1.5 g
  • monofat 3.9 g
  • polyfat 1.3 g
  • protein 28.4 g
  • carbohydrate 23.1 g
  • fiber 6 g
  • cholesterol 60 mg
  • iron 2.6 mg
  • sodium 516 mg
  • calcium 65 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.