Southwestern Chicken Rice Soup

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 3

Ingredients

Ingredients

2
Old El Paso™ flour tortillas (8-inch; from 11 oz pkg))
1
cup cubed cooked chicken
6
medium green onions, chopped (1/3 cup)
1
can (19 oz) Progresso™ tomato basil soup
1 3/4
cups Progresso™ chicken broth (from 32 oz carton)
3/4
cup uncooked instant rice
1
teaspoon chopped fresh cilantro
2
teaspoons lime juice

Directions

  • 1 Heat oven to 400°F. Cut tortillas into 1/4-inch strips; cut strips into 2- to 3-inch lengths. Place strips on ungreased cookie sheet. Bake for 6 to 8 minutes or until browned.
  • 2 Meanwhile, in 1 1/2-quart saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
  • 3 Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top individual servings with tortilla strips.

Notes










Tips

Expert Tips

The crispy strips of flour tortilla that top this soup are delicious, but if you're in a hurry or don't want to heat the oven, you could top each serving with a few corn chips or broken tortilla chips instead.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
40mg
40%;
Sodium
1160mg
1160%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
6%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.