Southwestern Chicken Soup

Southwestern Chicken Soup Recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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.

Ann R. Parker, Kennesaw, Georgia,

Cooking Light

November 2005
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