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Southwestern Chicken Soup

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.

Cooking Light NOVEMBER 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 25%
  • Fat: 7.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 28.4g
  • Carbohydrate: 23.1g
  • Fiber: 6g
  • Cholesterol: 60mg
  • Iron: 2.6mg
  • Sodium: 516mg
  • Calcium: 65mg
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Southwestern Chicken Soup recipe

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