Southwestern Chicken and Rice Soup

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

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 9%
  • Fat: 1.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11.1g
  • Carbohydrate: 14.6g
  • Fiber: 0.7g
  • Cholesterol: 23mg
  • Iron: 0.0mg
  • Sodium: 395mg
  • Calcium: 0.0mg


  • 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. 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. 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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