Mexican Chicken & Rice Soup
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Cooking Time
mins -
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Calories240
Calories from Fat24
Total Fat2.5g
Saturated Fat0.5g
Trans Fat0g
Polyunsaturated Fat0.5g
Monounsaturated Fat1g
Cholesterol50mg
Sodium670mg
Total Carbs30g
Dietary Fiber2g
Sugars6g
Protein23g
Vitamin D0%
Calcium4%
Iron15%
Potassium565mg
Omega-30g
Omega-60g
Vitamin C110%
Vitamin A140%
- 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.
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