Southwestern Chicken Soup

I made this super easy Southwestern Chicken Soup for the first time in years and it didn’t disappoint. I actually had forgotten how simple and satisfying it is. We all ate two bowls! It comes together really fast, so it makes the perfect weeknight meal, especially when you have leftover rice. Hopefully, it’ll become one of your family’s favorites too! If you try it, let me know what you think!

Southwestern Chicken Soup

Serves 6

Ingredients

1 cup chopped onion

3 garlic cloves, minced

2-3 teaspoons ghee

6 cups organic low-sodium chicken broth

1 teaspoon ground cumin

1 (16 oz) can of Great Northern beans, rinsed and drained

2 roasted skinless chicken breasts, chopped

1/2 cup fresh cilantro, coarsely chopped

1/2 teaspoon fresh cracked black pepper

Sea salt to taste

3-4 Roma tomatoes, chopped and seeded

1 cup cooked brown rice (Leftover rice works great!)

2-3 avocados, diced

1 TBSP fresh lime juice

6 lime wedges

Directions

Heat soup pot over medium heat and add enough ghee to coat the bottom.
Sauté onion and garlic for about 3 minutes.
Add broth, cumin and beans and bring to a boil.
Reduce heat and simmer 5-10 minutes.
Stir in chopped chicken, pre-cooked brown rice, tomato, salt and pepper and simmer 5 minutes or until chicken is thoroughly heated.
Remove from heat and stir in cilantro and fresh lime juice.
Place in bowls and top with avocado and a lime wedge.

Serve with a simple mixed greens salad and warm organic gluten-free tortillas. Since I’m always looking for ways to add more greens, I eat mine over a bed of spinach or whatever greens I have on hand with extra cilantro and avocado.

Note: I used two chicken breasts from an organic rotisserie chicken from Whole Foods, but feel free to add the dark meat too for extra protein.