Mexican Chicken & Rice Soup

Mexican Chicken & Rice Soup

Preparation Time10 mins Cooking Time15 mins Makes 6 servings

Warm up with this hearty, flavorful tortilla soup featuring tender chicken and zesty spices. Easy to make and perfect for any night.

Nutritional Information

Calories

240 (1 serving)

Calories from Fat

24 (1 serving)

Total Fat

2.5g (1 serving)

Saturated Fat

0.5g (1 serving)

Polyunsaturated Fat

0.5g (1 serving)

Monounsaturated Fat

1g (1 serving)

Cholesterol

50mg (1 serving)

Sodium

670mg (1 serving)

Total Carbs

30g (1 serving)

Dietary Fiber

2g (1 serving)

Sugars

6g (1 serving)

Protein

23g (1 serving)

Calcium

4% (1 serving)

Iron

15% (1 serving)

Potassium

565mg (1 serving)

Vitamin C

110% (1 serving)

Vitamin A

140% (1 serving)

Ingredients List
  1. 1 package Knorr® Spanish Rice Side
  2. 2 cans (14.5 oz. ea.) reduced sodium chicken broth
  3. 1 cup water
  4. 3 large carrots, chopped
  5. 1 medium green bell pepper, cut into cubes
  6. 12 ounces cut-up cooked chicken (about 1- 2/3 cups)
  7. 1 can (14.5 oz.) no salt added diced tomatoes, undrained
  8. 2 Tbsp. roughly crumbled baked plain tortilla chips
  9. 1 tbsp. lime juice

Directions

Print

1. Bring Knorr® Rice Sides - Spanish Rice, broth, water, carrots and green pepper to a boil in 4-quart saucepot. Reduce heat and simmer covered 7 minutes or until rice and vegetables are tender.

2. Stir in cooked chicken and tomatoes and simmer until heated through, about 2 minutes.

3. Just before serving, stir in tortilla chips and lime juice.

4. Serve, if desired, with additional tortilla chips, reduced fat sour cream, lime wedges and shredded reduced fat cheddar cheese.