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. GOOD TO KNOW: Make this healthy soup a little healthier with whole grain rice. Beans and rice are a complete source of protein.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 servings of 1 2/3 cups soup and 1 lime wedge

Ingredients

•  cooking spray
• 1  cup  chopped onion
• 3  garlic cloves, minced
• 6  cups  reduced-sodium fat-free 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 chopped skinless boneless rotisserie chicken breasts
• 1⁄2 cup  coarsely chopped fresh cilantro
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1  cup  chopped seeded tomatoes
• 3⁄4 cup  diced peeled avocado (about 1 medium)
• 1  tablespoon fresh lime juice
• 6  lime wedges

Directions

1. Heat a large saute pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and saute 3 minutes.
2. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes.
3. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
4. Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.