L
lcsamano
Guest
Southwestern Chicken and Rice Soup
2 (16oz) cans reduced-sodium chicken broth
1 cup water
1 cup frozen onion, celery, and pepper
seasoning blend
1/2 cup long-grain rice, uncooked
1/4 tsp ground cumin
1 1/2 cups chopped cooked chicken breast
1 cup peeled, seeded, and chopped tomato (about 1 large tomato)
1/2 cup frozen whole-kernal corn
1 (4 1/2oz) can chopped green chiles, undrained
1/4 cup lime juice
2 TBS. chopped fresh cilantro
1/4 tsp. salt
Bring broth and water to a boil in a large saucepan. Stir in seasoning blend, rice, and cumin. Return to a boil. Cover, reduce heat, and simmer 15 mins or until rice is tender. Stir chicken, and next 3 ingreds. into rice mixture; bring to a boil. Remove mixture from heat; stir in lime juice, cilantro, and salt.
Yields: 8 servings (1 cup servings)
2 (16oz) cans reduced-sodium chicken broth
1 cup water
1 cup frozen onion, celery, and pepper
seasoning blend
1/2 cup long-grain rice, uncooked
1/4 tsp ground cumin
1 1/2 cups chopped cooked chicken breast
1 cup peeled, seeded, and chopped tomato (about 1 large tomato)
1/2 cup frozen whole-kernal corn
1 (4 1/2oz) can chopped green chiles, undrained
1/4 cup lime juice
2 TBS. chopped fresh cilantro
1/4 tsp. salt
Bring broth and water to a boil in a large saucepan. Stir in seasoning blend, rice, and cumin. Return to a boil. Cover, reduce heat, and simmer 15 mins or until rice is tender. Stir chicken, and next 3 ingreds. into rice mixture; bring to a boil. Remove mixture from heat; stir in lime juice, cilantro, and salt.
Yields: 8 servings (1 cup servings)