Dinner ready in less than 30 minutes! Hearty chicken and rice soup perfect for Southwestern meals!
Old El Paso™ flour tortillas (8-inch; from 11 oz pkg))
cup cubed cooked chicken
medium green onions, chopped (1/3 cup)
can (19 oz) Progresso™ tomato basil soup
cups Progresso™ chicken broth (from 32 oz carton)
cup uncooked instant rice
teaspoon chopped fresh cilantro
teaspoons lime juice
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.
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.
Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top individual servings with tortilla strips.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.