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Southwestern Chicken Soup

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Submitted by vivian

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 237
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
1 15
TABLESPOON ML OLIVE OIL
6 1.4
CUPS L CHICKEN BROTH
4 946
CUPS ML CHICKEN BREASTS
cooked, shredded
½ 118
CUP ML BROWN RICE
10 289
OUNCES ML/G CORN
1 5
TEASPOON ML CUMIN
1 15
TABLESPOON ML CHILI POWDER
2 3E+1
TABLESPOONS ML PICANTE SAUCE
15 ½ 448
OUNCES ML/G TOMATOES, CANNED
diced
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
chopped

Directions

In soup kettle, sauté the onions and celery in the oil until soft.

Add chicken stock and brown rice.

Bring mixture to a boil. Reduce heat, cover and simmer.

When the rice is done, add chicken and remaining ingredients.

Continue to simmer until chicken is heated through.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 518g (18.3 oz)
Amount per Serving
Calories 377 23% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 676mg 28%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 77g
Vitamin A 11% Vitamin C 28%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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