1cupcooked rotisserie chicken breast, skin removed and shredded
1/2cupcooked white beans
2tablespoonssalsa (mild or hot, depending on your taste)
1/4largeavocado, cut into small cubes
Cilantro sprigs (optional garnish)
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).
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 size: 1-1/2 cups6*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Spicy Chicken Avocado Soup for Two
Amount Per Serving (1 -1/2 cups)
Calories 154Calories from Fat 39
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.