Rating: 5 stars
28 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 23

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.

Ann R. Parker, Kennesaw, Georgia
Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.

Chef'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.

Nutrition Facts

274 calories; calories from fat 25%; fat 7.7g; saturated fat 1.5g; mono fat 3.9g; poly fat 1.3g; protein 28.4g; carbohydrates 23.1g; fiber 6g; cholesterol 60mg; iron 2.6mg; sodium 516mg; calcium 65mg.
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