Mexican Spicy Chicken Rice Soup

Name: Mexican Spicy Chicken Rice Soup Recipe
Yield: 6
Ingredients: 2 Celery Stalks chopped; 1 Lg Onion chopped; 3 Carrots chopped; 3 Garlic Cloves chopped finely; 1 tbs olive oil; 8 cups Swanson's Fat free chicken broth; 2 tsp Better than Bullion Chicken; 1 tbs ground cumin; 3 Chicken Breasts skinless boneless cut into large cubes; 1 7.75 oz Can El Pato Salsa de Chile Fresco; 1/4 lime juice; 1/4 cup cilantro fresh chopped; 1 1/2 Cups cooked White Rice; 1 Lime Cut into wedges (optional); Avocado (optional)

Number of Servings: 6

Ingredients

2 Celery Stalks chopped1 Lg Onion chopped3 Carrots chopped3 Garlic Cloves, chopped finely1 tbs olive oil8 cups Swanson's Fat free chicken broth2 tsp Better than Bullion Chicken1 tbs ground cumin3 Chicken Breasts, skinless boneless cut into large cubes1 7.75 oz Can El Pato Salsa de Chile Fresco1/4 lime juice1/4 cup cilantro fresh chopped1 1/2 Cups cooked White Rice1 Lime Cut into wedges (optional)Avocado (optional)

Directions

Heat olive oil in stockpot add celery, onion, and carrots and saute until onion is translucent. Add garlic and cook a minute longer. Add broth, bullion, El Pato sauce,cumin and chicken. Bring to a boil. Reduce heat, cover and simmer until chicken is tender. Add cilantro and lime juice. To serve place 1/4 cup cooked rice in bowl and add a serving a soup. Serve with lime wedges and avocado. (optional)

Serving Size:�6 servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 287.4
Total Fat: 3.6 g
Cholesterol: 42.7 mg
Sodium: 1,253.7 mg
Total Carbs: 37.0 g
Dietary Fiber: 2.6 g
Protein: 25.1 g

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