Mexican Chicken-and-Rice Soup

Use Basic Recipe 4 & 5.

Yield: 4 servings ( Serving Size: 2 cups )
Community Recipe from


  • 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


  1. 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.

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