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Mexican Chicken Soup

Mexican Chicken Soup

Sunset MARCH 1998

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 21%
  • Protein: 23g
  • Fat: 6.4g
  • Saturated fat: 2.1g
  • Carbohydrate: 30g
  • Fiber: 1g
  • Sodium: 952mg
  • Cholesterol: 55mg
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Mexican Chicken Soup Recipe

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