Southwestern Chicken Rice Soup

Southwestern Chicken Rice Soup

Dinner ready in less than 30 minutes! Hearty chicken and rice soup perfect for Southwestern meals!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

3

servings

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
  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.
Makes 3 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Quick Fix
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:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 40mg;
  • Sodium 1160mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 22g;
Percent Daily Value*:
    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.