This Southwestern Style Chicken Soup is my new favorite soup (it used to be the lasagna soup, which is still a favorite btw) because it is so flavorful. I love the lime and cilantro in the soup so I would not leave those out, especially the lime. It is also a great way to use up any leftover cooked chicken. Another plus is that this is a gluten free meal and it is healthy. Feel free to add more veggies, this soup is versatile. Overall, this soup is warm, hearty and perfect for fall. Enjoy!
Southwestern Style Chicken Soup
2 tablespoons olive oil
1 cup onion, diced (I used 1 medium sized red onion.)
1 hot pepper, diced (I used a Hungarian wax pepper.)
3 garlic cloves, minced
5 cups vegetable broth (or use chicken broth)
¼ cup uncooked white rice (or use brown rice)
1 teaspoon cumin
15 ounce can garbanzo beans, drained and rinsed (or any white bean)
2 cups cooked chicken breast, chopped
½ cup frozen corn
½ cup fresh cilantro, chopped
½ teaspoon black pepper
¼ teaspoon salt
1 cup tomato, diced
1 avocado, diced
1 tablespoon fresh lime juice (I used 1 lime.)
Heat olive oil in a heavy pot over medium-high heat.
Add in onions and peppers. Sauté for about 3 minutes until slightly softened and add in garlic. Sauté for an additional minute until garlic is fragrant.
Add in broth, rice, cumin, and beans.
Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes.
Uncover and stir in chicken, corn, cilantro, pepper, and salt. Simmer for additional 5 minutes or until chicken is thoroughly heated.
Remove from heat. Stir in tomato, avocado and lime juice.
Serves 6 to 8.