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Prep/Cook Time: 20 minutes
Servings: 6
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Average User Ratings:
    
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Ingredients
1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style, 6 oz. 1 can (49.5 ounces) chicken broth 1 can (15 ounces) pintos beans, rinsed and drained 1 can (11 ounces) Mexican-style corn, undrained 1 can (10 ounces) diced tomatoes with mild green chiles, undrained 1/2 cup quick cooking rice 2 tablespoons minced fresh cilantro 1 lime, thinly sliced
Preparation Steps
- In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
- Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
- Spoon soup into bowls and garnish each serving with a slice of lime. Serve with a basket of warm flour tortillas.
Recipe Reviews and Ratings for
Average User Ratings:
   
Santa Fe Chicken Soup By Steven Thomas | February 15, 2010, 1:59 pm | Great Bend, KS
   
Made this for a pot-luck dinner at work and it was a hit! I made some mini corn muffins with chopped green pepper and cheddar cheese to go with them. Very quick, very easy, and definitely tasty!
Santa Fe Chicken Soup By Dianne Kretschmer | February 1, 2008, 7:01 pm | Ingleside, IL
   
This is a fast and easy soup with great flavor to make. One can add more spices if they wish, but I like things on the mild side. It's high in protein, which is important for me. I like the Perdue chicken as it tastes better and is more tender than any other store brand. I use the Plain chicken cooked in olive oil with lots of garlic most of the time. Thanks for the change of pace and thanks for this website. Dianne
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Nutrition Facts
Serving Size 466g
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Calories 210 (11%)
Total Fat 3.5g (5%)
Saturated Fat 0g (0%)
Trans Fat 0g
Cholesterol 35mg (12%)
Sodium 1760mg (73%)
Total Carbohydrate 26g (9%)
Fiber 5g
Sugars 4g
Protein 17g
Calcium 2%
Iron 10%
Vitamin A 6%
Vitamin C 20%
* Percent of Daily Values are based on a 2,000 calorie diet.
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