By DAVID MATLOCK
Southwestern Chicken Soup
2 steps
Prep:30minCook:30min
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.
Updated at: Sun, 25 Jan 2026 16:52:26 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories228.2 kcal (11%)
Total Fat6.8 g (10%)
Carbs23.9 g (9%)
Sugars3.5 g (4%)
Protein19.2 g (38%)
Sodium559.5 mg (28%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
cooking spray
1 cupchopped onion
3garlic cloves
minced
6 cupsfat-free less-sodium chicken broth
¼ cupwhite rice
uncooked
1 teaspoonground cumin
1 x 16 ouncecan Great Northern beans
rinsed and drained
3 cupsskinless boneless rotisserie chicken breast
chopped
½ cupfresh cilantro
coarsely chopped
½ teaspoonblack pepper
¼ teaspoonsalt
1 cuptomato
chopped, seeded
¾ cupavocado
diced peeled
1 tablespoonfresh lime juice
6lime wedges
Instructions
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.
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