Mexican Chicken Soup

recipe
5

Outstanding

Yield:

Makes about 10 cups; 4 to 5 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note:

March 1998
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