Mexican Chicken & Rice Soup
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Cooking Time
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Prep time
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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
Spanish Rice
Discover Knorr® Fiesta Sides: Spanish Rice. Enjoy these sides with red and green bell peppers, onions, tomatoes, garlic, and sweet tomato sauce. View detailsOpens in new window
- 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.