Southwestern Chicken & Rice Soup Low-Fat and My Way |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe by WW quick, Light snd Healthy Cookbook made even lower fat. Substitute cooked brown rice for the white to make it have even more fiber. I like it with or without the lime juice. Ingredients:
48 ounces fat free chicken broth |
1/3 cup onion, chopped |
1/3 cup celery, chopped |
1/3 cup green bell pepper, chopped |
1/2 cup long-grain rice, uncooked |
1/4 teaspoon cumin |
12 ounces boneless skinless chicken breasts, chopped |
1 cup tomato, chopped |
1/2 cup whole kernel corn, frozen |
1 (4 1/2 ounce) can green chilies, chopped, undrained |
1/4 cup lime juice |
2 tablespoons cilantro, chopped, fresh |
1/4 teaspoon salt |
Directions:
1. Bring broth to a boil in a large saucepan. Stir in rice, and cumin.
2. Return to a boil.
3. Cover, reduce heat, and simmer 15 minutes until rice is tender.
4. Skip these steps if you are using cooked brown rice.
5. Stir chicken, and next 3 ingreds. into rice mixture.
6. Bring to a boil.
7. Remove mixture from heat.
8. Stir in lime juice, cilantro, and salt.
9. Serve.
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