Mexican Chicken-and-Rice Soup
Use Basic Recipe 4 & 5.
Yield: 4 servings ( Serving Size: 2 cups )
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Ingredients
- 1 quart(s) chicken broth
- 1 cup(s) tomato salsa
- 1/4 cup(s) lime juice
- 4 lime wedges
- 1-1/2 cup(s) Pulled Chicken
- 3 cup(s) Brown Rice Pilaf
- 1/3 cup(s) low-fat montery jack cheese shredded
- 1/4 cup(s) low-fat sour cream
- 1 avocado thinly sliced
Preparation
- 1. In medium pot, bring broth, salsa and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth. Top with cheese, sour cream, avocado and cilantro. Serve with lime wedges and hot sauce.
February 2012
This recipe is a personal recipe added by juliejensen and has not been tested or endorsed by MyRecipes.
Mexican Chicken-and-Rice Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Make-Ahead
- MAIN INGREDIENT: Poultry
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