Serves 6 - about 1 1/2 cups per serving

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1 teaspoon olive oil 1 cup chopped onion 3 garlic cloves, minced 6 cups low sodium chicken broth 1 teaspoon ground cumin 1 - 16 ounce can Cannellini beans, rinsed and drained 3 cups boneless, skinless cooked chicken breast, chopped 1/2 cup coarsely chopped fresh cilantro 1/2 teaspoon black pepper 1/4 teaspoon kosher salt 1 cup seeded Roma tomato, chopped 1small avocado Tortilla strips or two baked tortillas (optional) Chopped green scallions (optional) 1 tablespoon fresh lime juice Lime wedges

Heat oil in large sauté pan over medium-high heat. Add onion and garlic, and sauté until onion turns tranlucent. Add broth, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in cooked chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.

Remove from heat, and top with tomato, avocado, juice and chopped green onion and 2 tortilla strips if desired. Serve with lime wedges.

Per Serving (scallions and tortilla strips not included): 299 Calories; 6g Fat (17.9% calories from fat); 1g Saturated Fat; 42g Protein; 19g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 838mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

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