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

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
11%
Saturated Fat
2g
10%
Cholesterol
40mg
13%
Sodium
1160mg
48%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
8%
Sugars
8g
Protein
22g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.