South Western Chicken Soup
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 30 min | Yield: 1 2/3 cup |
From Cooking Light November 2005 Enjoy this soup with plain tortillas, it is also good with baked tortilla chips.
Ingredients
- 1 cup Onion, Chopped
- 3 Raw Clove
- 6 cups 99% Fat Free Chicken Broth
- 1/4 cup Usa White Rice Uncooked
- 1 tsp Ground Cumin
- 1 3/4 cups great northern beans, canned
- 24 oz Rotisserie Chicken Breast Meat
- 1 sprigs Cilantro, Fresh
- 1/2 tsp Spices, Pepper, Black
- 1/5 tsp Salt
- 3 Tomatoes
- 1 cup Avocados
- 2 oz Fresh Lime Juice
Directions
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.
Cooking Light recipe came in at 274 calories but just using the recipe builder options from this site came in slightly higher.