Mexican Chicken-and-Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 quart(s) chicken broth |
1 cup(s) tomato salsa |
1/4 cup(s) lime juice |
4 lime wedges |
1-1/2 cup(s) pulled chicken |
3 cup(s) brown rice pilaf |
1/3 cup(s) low-fat montery jack cheese shredded |
1/4 cup(s) low-fat sour cream |
1 avocado thinly sliced |
Directions:
1. In medium pot, bring broth, salsa and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth. Top with cheese, sour cream, avocado and cilantro. Serve with lime wedges and hot sauce.
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