MEXICAN CHICKEN SOUP
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By Dana Peake
MEXICAN CHICKEN SOUP
Mexican Chicken Soup, made with Swanson Ready-to-Serve Clear Chicken Broth, blends many distinctive flavors and seasonings of Cinco de Mayo for a savory recipe that's ready in minutes. It combines boneless, skinless chicken breasts with rice, corn, chopped peppers and spices
Updated at: Wed, 16 Aug 2023 20:08:39 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories237.3 kcal (12%)
Total Fat5.1 g (7%)
Carbs24.6 g (9%)
Sugars3 g (3%)
Protein24.2 g (48%)
Sodium654.2 mg (33%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
olive oil cooking spray
1 lbskinless boneless chicken breasts
cut into cubes
1 cupgreen pepper
coarsely chopped, or sweet red
2 tspchili powder
1 tspgarlic powder
2 x 14.5 ouncescans chicken broth
ready-to-serve clear
1 x 10 ozfrozen whole kernel corn
1 cuprice
cooked
1 tspfresh cilantro
chopped, or parsley, optional
5lime wedges
Instructions
Step 1
Sprey 3-quart saucepan ith cooking spray.
Step 2
Heat over medium heat 1 minute
Step 3
Add half of the chicken, pepper, chili powder and garlic powder; cook 3 minutes, stirring often
Step 4
Remove; set aside
Step 5
Remove saucepan from heat; spray saucepan with cooking spray, repeat with remaining chicken, pepper chili powder and garlic powder
Step 6
Add broth, corn and rice. Heat to boiling
Step 7
Return chicken mixture to saucepan. Reduce heat to low. Cook 10 minutes, stirring occasionally.
Step 8
Stir in cilantro or parsley.
Step 9
Serve with lime wedges
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