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Southwestern Chicken and Rice Soup

Yield 8 servings (serving size: 1 cup)
Two (4-ounce) skinned, boned chicken breast halves will yield enough cooked chicken for this flavorful soup.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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