Print Options:

Mexican Chicken Soup





Yields
Makes about 10 cups; 4 to 5 servings

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories273
% Daily Value *
Total Fat 6.4g9%

Saturated Fat 2.1g11%
Cholesterol 55mg19%
Sodium 952mg42%
Total Carbohydrate 30g11%

Dietary Fiber 1g4%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.