Southwestern Chicken and Rice Soup

Two (4-ounce) skinned, boned chicken breast halves will yield enough cooked chicken for this flavorful soup.


8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 117
Caloriesfromfat 9 %
Fat 1.2 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.1 g
Carbohydrate 14.6 g
Fiber 0.7 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 395 mg
Calcium 0.0 mg


2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 cup water
1 cup frozen chopped onion, celery, and pepper seasoning blend
1/2 cup uncooked long-grain rice
1/4 teaspoon ground cumin
1 1/2 cups chopped cooked chicken breast
1 cup peeled, seeded, and chopped tomato (about 1 large tomato)
1/2 cup frozen whole-kernel corn
1 (4.5-ounce) can chopped green chiles, undrained
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt


1. Bring broth and water to a boil in a large saucepan. Stir in seasoning blend, rice, and cumin. Return to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.

2. Stir chicken and next 3 ingredients into rice mixture; bring to a boil. Remove mixture from heat; stir in lime juice, cilantro, and salt.