This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there’s plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it’s good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.
Tex-Mex Chicken and Rice Soup
- Prep Time 55 min
- Total 55 min
- Servings 6
- Ingredients 14
Ingredients
- 2 tablespoons butter
- 1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 carton (32 oz) Progresso™ chicken broth
- 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup uncooked long-grain white rice or converted white rice (3 oz)
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 cup frozen whole kernel corn
- Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired
Make With
Progresso Broth
Instructions
-
Step1In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
-
Step2Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
-
Step3Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
-
Step4Serve soup topped with remaining ingredients.
Nutrition
280
Calories
9g
Total Fat
23g
Protein
27g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 280
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 34%
- Sodium
- 1020mg
- 43%
- Potassium
- 450mg
- 13%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 5g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 15%
- 15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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