SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 201.2
  • Total Fat: 3.0 g
  • Cholesterol: 20.6 mg
  • Sodium: 554.2 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 6.5 g
  • Protein: 15.6 g

View full nutritional breakdown of Hearty Chicken, Rice, and Bean Soup calories by ingredient
Report Inappropriate Recipe

Hearty Chicken, Rice, and Bean Soup

Submitted by: RACINGSLUG

Introduction

Easy soup I made with leftover ingredients from my kitchen. Low in calories, high in fiber and protein, and very filling. Those wishing for a bit more flavor may choose to add more salt. Watch out--the red pepper gives it quite a kick! Easy soup I made with leftover ingredients from my kitchen. Low in calories, high in fiber and protein, and very filling. Those wishing for a bit more flavor may choose to add more salt. Watch out--the red pepper gives it quite a kick!
Number of Servings: 8

Ingredients

    1 Carton Organic Chicken Broth (4 Cups)
    10oz chicken breast, cooked
    1 can black beans
    1 can corn
    1 can french-cut green beans
    1 cup long grain brown wild rice
    1 + 1/2 cup carrots, chopped
    1 tbsp olive oil
    1 tsp dried cilantro
    1 tsp onion flakes
    red pepper to taste

Directions

In a large pot, combine chicken broth, black beans, corn, green beans, and cut-up cooked chicken breast. Begin bringing ingredients to a boil.

At the same time, saute carrots in a medium-sized frying pan (I used olive oil) about 10-15 minutes until slightly softened.

Add carrots to rest of soup and bring to a boil.

Add cilantro, red pepper, onion flakes, and salt, if desired. Amount of seasonings should vary depending on chef preference.

Cook about 10 more minutes until carrots are completely tender.

Add rice and simmer for 20 minutes or more, until rice is fully cooked and ingredients are well blended.

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user RACINGSLUG.






Great Stories from around the Web


Rate This Recipe