Mexican Chicken & Rice Soup

Mexican Chicken & Rice Soup

Warm up with this hearty, flavorful tortilla soup featuring tender chicken and zesty spices. Easy to make and perfect for any night.
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  • 15 mins

    Cooking Time

  • 10 mins

    Prep Time

  • 6 People

    Serves

  • 1 package Knorr® Spanish Rice Side
  • 2 cans (14.5 oz. ea.) reduced sodium chicken broth
  • 1 cup water
  • 3 large carrots, chopped
  • 1 medium green bell pepper, cut into cubes
  • 12 ounces cut-up cooked chicken (about 1- 2/3 cups)
  • 1 can (14.5 oz.) no salt added diced tomatoes, undrained
  • 2 Tbsp. roughly crumbled baked plain tortilla chips
  • 1 tbsp. lime juice

  1. Bring Knorr® Rice Sides - Spanish Rice, broth, water, carrots and green pepper to a boil in 4-quart saucepot. Reduce heat and simmer covered 7 minutes or until rice and vegetables are tender.

  2. Stir in cooked chicken and tomatoes and simmer until heated through, about 2 minutes.

  3. Just before serving, stir in tortilla chips and lime juice.

  4. Serve, if desired, with additional tortilla chips, reduced fat sour cream, lime wedges and shredded reduced fat cheddar cheese.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 240.0
Calcium (g) 4.0 %
Carbohydrates (g) 30.0 g
Cholesterol (g) 50.0 mg
Fat (g) 2.5 g
Fiber (g) 2.0 g
Iron (g) 15.0 %
Monounsaturated Fat (g) 1.0 g
Potassium (g) 565.0 mg
Protein (g) 23.0 g
Saturated Fat (g) 0.5 g
Sodium (g) 670.0 mg
Sugars (g) 6.0 g
Trans Fat (g) 0.0 g

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