Ingredients
Scale
- ½ rotisserie chicken, 2-3 cups, meat shredded
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 cans (4 oz each) diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- Pinch cayenne pepper (optional)
- 2 cans (14 oz each) white beans, drained & rinsed
- 32 ounces low-sodium chicken broth or stock
- 1 cup water
- 1 lime, juiced
- ¼ bunch cilantro, ¼ cup, chopped
- Toppings: lime wedges, sliced avocado
Instructions
- Shred the meat from ½ a rotisserie chicken into smaller pieces.
- Heat oil in a large pot over medium heat. Add onion, garlic, and green chilies. Cook until onions are soft, about 3 minutes.
- Stir in cumin, oregano, and cayenne (if using) for 1 minute to toast the spices.
- Add white beans, shredded chicken, chicken stock, and water. Bring to a boil, then reduce heat and simmer for 15 minutes, covered.
- Stir in lime juice and chopped cilantro.
- Serve topped with avocado slices and lime wedges.
Notes
- Refrigerate leftovers for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg