I don’t know about you, but I’m thinking that out of all the seasons,Fall has the best food. The first hint of a cool, crisp morning and I’m running to Starbucks for a Pumpkin Spice Latte. And then it’s time to pull out the Pumpkin Muffins, Apple Cider, and S’mores. And what about the soups? Oh, the endless realm of possibilities that we can make in a pot!
I recently came across this yummy Southwestern Chicken Soup recipe, and it was so good, I had to tell you all about it. The original recipe can be found here at myrecipes.com, but I made just a couple of minor changes to make it just a little simpler for us, and it turned out great!
Here is the original recipe:
Southwestern Chicken Soup
- Cooking spray
- 1 cupchopped onion
- 3garlic cloves, minced
- 6 cupsfat-free, less-sodium chicken broth
- 1/4 cupuncooked white rice
- 1 teaspoonground cumin
- 1(16-ounce) can Great Northern beans, rinsed and drained
- 3 cupschopped skinless, boneless rotisserie chicken breast*
- 1/2 cupcoarsely chopped fresh cilantro
- 1/2 teaspoonblack pepper
- 1/4 teaspoonsalt
- 1 cupchopped seeded tomato**
- 3/4 cupdiced peeled avocado (about 1 medium)
- 1 tablespoonfresh lime juice
- 6lime 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.