Dinner ready in less than 30 minutes! Hearty chicken and rice soup perfect for Southwestern meals!
Southwestern Chicken Rice Soup
- Prep Time 25 min
- Total 25 min
- Servings 3
- Ingredients 8
Ingredients
- 2 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 cup cubed cooked chicken
- 6 medium green onions, chopped (1/3 cup)
- 1 can (19 oz) Progresso™ tomato basil soup
- 1 3/4 cups Progresso™ chicken broth (from 32 oz carton)
- 3/4 cup uncooked instant rice
- 1 teaspoon chopped fresh cilantro
- 2 teaspoons lime juice
Make With
Progresso Broth
Instructions
-
Step1Heat oven to 400°F. Cut tortillas into 1/4-inch strips; cut strips into 2- to 3-inch lengths. Place strips on ungreased cookie sheet. Bake for 6 to 8 minutes or until browned.
-
Step2Meanwhile, in 1 1/2-quart saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
-
Step3Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top individual servings with tortilla strips.
Nutrition
340
Calories
7g
Total Fat
22g
Protein
48g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 40mg
- 13%
- Sodium
- 1160mg
- 48%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 8g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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