Southwestern Chicken Rice Soup

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

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

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
  • 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.

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 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.