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Southwestern Chicken Rice Soup

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

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

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.

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
11%
Saturated Fat
2g
10%
Cholesterol
40mg
13%
Sodium
1160mg
48%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
8%
Sugars
8g
8%
Protein
22g
22%
% 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.

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