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Southwestern Chicken Soup

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Course All Recipes, Dinner, Lunch, Soup/Stew/Chili
Cuisine All, Poultry
Servings 6 1 2/3 cups
Calories 274 kcal


  • cooking spay
  • 1 cup chopped onion
  • 3 cloves garlic minced
  • 6 cups chicken broth fat free, low sodium
  • 1/4 cup cooked white rice
  • 1 tsp ground cumin
  • 1 can Northern Beans minced and drained, 16 oz can
  • 3 cups rotisserie chicken breast skinless, chopped
  • 1/2 cup cilantro coarsely chopped
  • 1/4 tsp salt
  • 1 cup tomato seeded and chopped
  • 3/4 cup avocado diced and peeled
  • 1 tbs lime juice fresh
  • 6 lime wedges


  • 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.


Calories: 274kcalCarbohydrates: 23gProtein: 28gFat: 8gSaturated Fat: 2gFiber: 6g
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