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Mexican Chicken Soup

Yield Makes about 10 cups; 4 to 5 servings

Ingredients

  • 1 can (49 oz.) low-sodium chicken broth
  • 1 1/2 cups tomato salsa
  • 1/4 cup lime juice
  • 2 cups shredded, skinned cooked chicken
  • 1 cup frozen corn kernels
  • 1 cup precooked dried white rice
  • 1/4 cup minced fresh cilantro
  • avocado
  • sour cream
  • lime wedges

Nutrition Information

  • calories 273
  • caloriesfromfat 21 %
  • protein 23 g
  • fat 6.4 g
  • satfat 2.1 g
  • carbohydrate 30 g
  • fiber 1 g
  • sodium 952 mg
  • cholesterol 55 mg

How to Make It

  1. In a 5- to 6-quart pan, add chicken broth, salsa, and lime juice. Bring to a boil over high heat. Stir in chicken, corn, rice, and cilantro. Cook until rice is tender to bite, 3 to 5 minutes. Serve in bowls, and add to taste avocado wedges, sour cream, and juice from lime wedges.