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Mexican Chicken & Rice Soup

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice
  • 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® Fiesta 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 chicken and tomatoes and simmer until heated through, about 2 minutes.
  • 3 Just before serving, stir in tortilla chips and lime juice. Serve, if desired, with additional tortilla chips, reduced fat sour cream, lime wedges and shredded reduced fat cheddar cheese.