Southwestern Chicken Soup

Southwestern Chicken Soup


  • Cooking spray
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 6 cups fat-free, less-sodium chicken broth
  • 1/4 cup uncooked white rice
  • 1 teaspoon ground cumin
  • 1 (16-ounce) can Great Northern beans, rinsed and drained
  • 3 cups chopped skinless, boneless rotisserie chicken breast
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup chopped seeded tomato
  • 3/4 cup diced peeled avocado (about 1 medium)
  • 1 tablespoon fresh lime juice
  • 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.

    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.
  • Yield: 6 servings (serving size: 1 2/3 cups soups and 1 lime wedge)

Nutritional Information

Calories per serving: 274
Caloriesfromfat per serving: 25%
Fat per serving: 7.7g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 3.9g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 28.4g
Carbohydrate per serving: 23.1g
Fiber per serving: 6g
Cholesterol per serving: 60mg
Iron per serving: 2.6mg
Sodium per serving: 516mg
Calcium per serving: 65mg

Good to Know

Make this healthy soup a little healthier with whole grain rice. Beans and rice are a complete source of protein.