can (10 ounces) diced tomatoes with mild green chiles, undrained
1/2
cup quick cooking rice
2
tablespoons minced fresh cilantro
1
lime, thinly sliced
In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
Spoon soup into bowls and garnish each serving with a slice of lime. Serve with a basket of warm flour tortillas.
Serving Size 466g
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Calories 210
Total Fat3.5g (5%)
Saturated Fat 0g (0%)
Trans Fat 0g
Cholesterol35mg (12%)
Sodium1760mg (73%)
Total Carbohydrate26g (9%)
Dietary Fiber 5g
Sugars 4g
Protein17g
Vitamin A %
Vitamin C %
Calcium %
Iron %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Steven Thomas - Great Bend, KS
2/15/2010 1:59:43 PM
Made this for a pot-luck dinner at work and it was a hit! I made some mini corn muffins with chopped green pepper and cheddar cheese to go with them. Very quick, very easy, and definitely tasty!
Dianne Kretschmer - Ingleside, IL
2/1/2008 7:01:04 PM
This is a fast and easy soup with great flavor to make. One can add more spices if they wish, but I like things on the mild side. It's high in protein, which is important for me. I like the Perdue chicken as it tastes better and is more tender than any other store brand. I use the Plain chicken cooked in olive oil with lots of garlic most of the time. Thanks for the change of pace and thanks for this website. Dianne
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