Thursday, February 25, 2010

Southwestern Chicken Soup

1 C chopped onion
3 cloves minced garlic
6 C low sodium chicken broth
1/4 C uncooked white rice
1 tsp cumin
1 can beans of your choice, rinsed & drained (sometimes I use corn instead)
3 C chopped cooked rotisserie chicken
1/2 C chopped cilantro
1/2 tsp black pepper
1/4 tsp salt
1 C chopped tomato (you can use canned)
3/4 C (about 1 medium size) chopped avocado
1 tsp fresh squeezed lime juice
6 lime wedges

Heat a large saute pan over med/high heat. Cover with cooking spray. Add onion & garlic and saute 3 minutes.
Add broth, rice, cumin and beans/corn. Bring to a boil.

Reduce heat and simmer 15 minutes. Stir in chicken, cilantro, peeper & salt. Simmer 5 minutes.

Remove from heat and stir in tomato, avocado and lime juice.

Serve with lime wedges and tortilla chips

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