Southwestern Chicken Rice Soup

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

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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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;