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.

How to Make It

Step 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.

Step 2

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.

Ratings & Reviews

CarlaCooker's Review

LoveToTaste
January 24, 2014
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!

adelav01's Review

Beth
September 20, 2010
This is soooo good. But instead of the rotisserie chicken i put it all in a crock pot w chicken breast..(it was soo easy)

Joyelaine

AMSkall
December 10, 2017
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. 

sherrimarshall's Review

steponme
December 26, 2011
Great and satisfying soup; topped with some small tortilla strips, it was very tasty.

AMSkall's Review

Moracha
October 21, 2009
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!

davidz's Review

joyelaine
February 02, 2013
Delicious. I used canellini beans instead of the great northern beans. This is definitely a dish we will make again.

stacylynn's Review

CoffeebeanGirl
December 10, 2013
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.

hansen777's Review

lahejl
November 16, 2008
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.

tbowie's Review

Jazzy1
September 24, 2009
Amazing! My whole family loved it!

australia04's Review

KateMi
December 21, 2012
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.