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Southwest Chicken and Rice Soup

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Southwest Chicken and Rice Soup Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
400
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
52mg
17%
Sodium
723mg
30%
Total Carbohydrates
58g
19%
Dietary Fiber
7g
28%
Sugars
9g
Protein
28g
Calcium
18mg
2%

Number of servings: 4

Calories per serving: 400

Preparation time: 10 min

Total time: 40 min

Ingredients

1 (14 12-oz) can Mexican-style stewed tomatoes

2 cups low-sodium chicken broth

3 cups water

12 (15-oz) can low-sodium black beans, drained

6 sliced green onions, tops included

12 cup chopped red bell pepper

12 cup chopped green bell pepper

1 cup frozen, whole-kernel corn

2 cups chopped zucchini

14 cup salsa

34 cup uncooked long-grain white rice

1 tsp onion powder

14 tsp chili powder

12 tsp cumin

14 tsp red pepper flakes

2 cups cooked, diced chicken breast

Directions

1. In a large pot combine the tomatoes, chicken broth, water, beans, onions, peppers, corn, zucchini, salsa, rice, onion powder, chili powder, cumin, pepper flakes, and chicken.

2. Bring to a boil. Cover. Reduce heat to a simmer and cook 30 minutes.

Makes 4 servings.

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