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WW Recipe of the Day: Spicy Chicken Avocado Soup for Two
On a hot day, a bowl of spicy soup will actually often fit the bill. This quick and easy variation of the classic Mexican soup lends itself to whatever south of the border ingredients you might have in your refrigerator or pantry.
I first had it with big slices of jalapeño which were just a little too much. Since then I’ve put hot salsa in the soup and avoided chunky bites of fire. If extra-spicy is your passion, then by all means add a chopped Jalapeño pepper.
Rotisserie chicken is one of my best friends. A few days ago, I bought one and served the two of us for dinner.
The next day, most of the leftovers went in this soup. A real time saver.
I blended the beans with the salsa to add to the soup and realized I’d just seasoned those beans perfectly.
Keep this in mind when you have both on hand and need a quick salad.
How Many Calories and WW Points in this Spicy Low Fat Chicken Soup with Avocado?
According to my calculations, each generous 1-1/2 cups serving has just 154 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
Recipe Notes
The soup can be made ahead and kept in the pot. Add the avocados just before serving to keep them from becoming too soft and mushy.
Any kind of canned beans work here. I’ve made it with black, navy and small and large white beans, all of which are just fine.
Serving Suggestions
A small basket of baked corn chips can be served alongside or on top of the soup. A “salsa salad” or lettuce with additional salsa would be a great cooking addition.
Ways to Use Leftovers
Leftovers freeze beautifully, though they are unlikely since this recipe only makes two servings. Add fresh avocado and limes when you thaw it.
If you’ve made this Spicy Chicken Avocado Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Spicy Chicken Avocado Soup for Two
Ingredients
- 2-1/2 cups low-sodium chicken broth
- 1 green onion, chopped
- 1/2 teaspoon ground cumin
- 1 cup cooked rotisserie chicken breast, skin removed and shredded
- 1/2 cup cooked white beans
- 2 tablespoons salsa (mild or hot, depending on your taste)
- 1/4 large avocado, cut into small cubes
- 2 lime wedges
- Cilantro sprigs (optional garnish)
Instructions
- Heat the broth, green onion and cumin in a medium pot over medium-low heat.
- Let broth simmer for 5 minutes, then stir in the chicken, white beans and salsa and cook until heated through.
- Serve in bowls topped with cubed avocado, lime wedge and a sprig of cilantro (if using).
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 3 PointsPlus (Old plan) The soup can be made ahead and kept in the pot. Add the avocados just before serving to keep them from becoming too soft and mushy. Any kind of canned beans work here. I’ve made it with black, navy and small and large white beans, all of which are just fine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
