Quick Grilled Chicken Chili
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3.5g||5%|
|Saturated Fat 0g||0%|
|Total Carbs 26g||9%|
|Dietary Fiber 5g||20%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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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 cupquick cooking rice
2 tablespoonsminced fresh cilantro
1 lime, thinly sliced
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.
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