Tuesday, October 2, 2007

Southwestern Chicken Soup

It is getting cold again, which puts me in the mood to have soup for dinner every night! Here is an easy one that is one of my favorites.

Cooking Spray
1 Cup chopped onion
3 Garlic Cloves, minced
6 Cups fat-free chicken broth
1/4 C uncooked white or brown rice
1 tsp ground cumin
1 (16 oz) Can Great Northern beans, rinsed and drained
3 Cups Chopped cooked chicken
1/2 Cup coarsely chopped fresh cilantro (I don't like cilantro, so I just leave it out and it still tastes good)
1/2 tsp black pepper
1/4 tsp salt
1 Cup copped seeded tomato
3/4 Cup diced peeled avocado
1 Tbl fresh lime juice
6 lime wedges

1. Heat a large saute pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and saute 3 min. 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.
2. Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges. Yield: 6 servings (serving size: 1 2/3 Cups soup and 1 lime wedge).

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