Mexican Chicken Soup

Yields Makes about 10 cups; 4 to 5 servings

Ingredients

 1 can (49 oz.) low-sodium chicken broth
 1 1/2 cups tomato salsa
 1/4 cup lime juice
 2 cups shredded, skinned cooked chicken
 1 cup frozen corn kernels
 1 cup precooked dried white rice
 1/4 cup minced fresh cilantro
  avocado
  sour cream
  lime wedges
Nutrition Facts

Servings 0

Amount Per Serving
Calories 273Calories from Fat 21
% Daily Value *
Total Fat 6.4g10%
Saturated Fat 2.1g11%
Cholesterol 55mg19%
Sodium 952mg40%
Total Carbohydrate 30g10%
Dietary Fiber 1g4%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

In a 5- to 6-quart pan, add chicken broth, salsa, and lime juice. Bring to a boil over high heat. Stir in chicken, corn, rice, and cilantro. Cook until rice is tender to bite, 3 to 5 minutes. Serve in bowls, and add to taste avocado wedges, sour cream, and juice from lime wedges.

Ingredients

 1 can (49 oz.) low-sodium chicken broth
 1 1/2 cups tomato salsa
 1/4 cup lime juice
 2 cups shredded, skinned cooked chicken
 1 cup frozen corn kernels
 1 cup precooked dried white rice
 1/4 cup minced fresh cilantro
  avocado
  sour cream
  lime wedges

Directions

1

In a 5- to 6-quart pan, add chicken broth, salsa, and lime juice. Bring to a boil over high heat. Stir in chicken, corn, rice, and cilantro. Cook until rice is tender to bite, 3 to 5 minutes. Serve in bowls, and add to taste avocado wedges, sour cream, and juice from lime wedges.

Mexican Chicken Soup
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