Southwestern Chicken Soup

1 cup chopped onion
3 garlic cloves, minced
6 cups fat free, less sodium chicken broth
¼ cup uncooked white rice
1 teaspoon ground cumin
1 (16 ounce) can Great Northern beans, rinsed and drained
3 cups chopped skinless, boneless rotisserie chicken breast
½ cup coarsely chopped fresh cilantro
½ teaspoon black pepper
¼ teaspoon salt
1 cup chopped seeded tomato
¾ cup diced peeled avocado (about 1 medium)
1 tablespoon fresh lime juice
6 lime wedges


Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté for 3 minutes. Add broth, rice, cumin and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper and salt; simmer 5 minutes or until chicken is thoroughly heated.
Remove from heat; stir in tomato, avocado, and juice. Serve with lime wedges. Yield 6 servings

(Serving size; 1 2/3 cups soup and 1 lime wedge)