Heat a large saute pan over medium-high heat.

Coat the pan with cooking spray.

Add chopped onion and minced garlic to the pan.

Saute for 3 minutes, until softened.

Add chicken broth, uncooked white rice, ground cumin, and rinsed and drained Great Northern beans to the pan.

Bring the mixture to a boil.

Reduce heat to low and simmer for 15 minutes, until the rice is cooked.

Stir in chopped rotisserie chicken breast, fresh cilantro, black pepper, and salt.

Simmer for 5 minutes, or until the chicken is thoroughly heated through.

Remove the pan from the heat.

Stir in chopped tomato, diced avocado, and fresh lime juice.

Serve the soup hot with lime wedges on the side.