Southwestern Chicken and Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Two (4-ounce) skinned, boned chicken breast halves will yield enough cooked chicken for this flavorful soup. Ingredients:
2 (15.75-ounce) cans fat-free, less-sodium chicken broth |
1 cup water |
1 cup frozen chopped onion, celery, and pepper seasoning blend |
1/2 cup uncooked long-grain rice |
1/4 teaspoon ground cumin |
1 1/2 cups chopped cooked chicken breast |
1 cup peeled, seeded, and chopped tomato (about 1 large tomato) |
1/2 cup frozen whole-kernel corn |
1 (4.5-ounce) can chopped green chiles, undrained |
1/4 cup lime juice |
2 tablespoons chopped fresh cilantro |
1/4 teaspoon salt |
Directions:
1. Bring broth and water to a boil in a large saucepan. Stir in seasoning blend, rice, and cumin. Return to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.
2. Stir chicken and next 3 ingredients into rice mixture; bring to a boil. Remove mixture from heat; stir in lime juice, cilantro, and salt.
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