Southwest Style Chicken Soup
Serve with or without the scallion and tortilla strips

Serves 6 - about 1 1/2 cups per serving

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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