Mexican Chicken and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3-4 oz Chicken Breast (3 oz yields a 3 pt serving; 4 oz, 4 pts)2 tbsp chili powder1 tsp cumin1 tsp dried oreganosalt and pepper to taste1 garlic clove, crushed1 tsp lime juice1/2 cup fat free chicken stock2 carrots, finely sliced2 stalks celery, finely chopped1/4 cup rice1 14 oz. can tomato sauce6 cups fat free chicken stock1/2 cup chopped onion1/2 cup chopped cilantrolime juice
Put the chili powder, cumin, oregano, salt and pepper (and a dash of cayenne if you like) on a plate or in a wide bowl, mix together. Lay the the chicken on the spice mixture and turn to coat completely.
Put the garlic and lime juice in the chicken stock.
Put the chicken in a preheated pan coated w/nonstick spray and brown on both sides, 3-4 minutes total. Pour the chicken stock mixture in the pan, bring to boil and reduce heat to simmer for 10 minutes or until chicken is cooked through but not dry. Turn up pan and reduce liquid to pour over chicken after it's shredded for extra flavor (I find this way the soup needs very little seasoning at the end.)
Shred chicken with 2 forks into small 1/2 inch pieces, set aside.
In a large pot, bring the next 5 ingredients to a boil, reduce to simmer and cook until veggies and rice are tender. Add shredded chicken, season to taste.
Add chopped onion, cilantro and lime juice and serve. Serving size is 2 cups.
Put the garlic and lime juice in the chicken stock.
Put the chicken in a preheated pan coated w/nonstick spray and brown on both sides, 3-4 minutes total. Pour the chicken stock mixture in the pan, bring to boil and reduce heat to simmer for 10 minutes or until chicken is cooked through but not dry. Turn up pan and reduce liquid to pour over chicken after it's shredded for extra flavor (I find this way the soup needs very little seasoning at the end.)
Shred chicken with 2 forks into small 1/2 inch pieces, set aside.
In a large pot, bring the next 5 ingredients to a boil, reduce to simmer and cook until veggies and rice are tender. Add shredded chicken, season to taste.
Add chopped onion, cilantro and lime juice and serve. Serving size is 2 cups.
Nutritional Info Amount Per Serving
- Calories: 284.8
- Total Fat: 5.9 g
- Cholesterol: 45.0 mg
- Sodium: 1,254.1 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.6 g
- Protein: 25.7 g
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