Mexican Chicken & Rice Soup
Warm up with this hearty, flavorful tortilla soup featuring tender chicken and zesty spices. Easy to make and perfect for any night.
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)
- 1 package Knorr® Spanish Rice Side
- 2 cans (14.5 oz. ea.) reduced sodium chicken broth
- 1 cup water
- 3 large carrots, chopped
- 1 medium green bell pepper, cut into cubes
- 12 ounces cut-up cooked chicken (about 1- 2/3 cups)
- 1 can (14.5 oz.) no salt added diced tomatoes, undrained
- 2 Tbsp. roughly crumbled baked plain tortilla chips
- 1 tbsp. lime juice
Directions
Print1. 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.
