Easy Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Swanson's Chicken Broth 99% Fat Free (giant can + 1 can of water)4 Boneless Skinless chicken breasts2 tsp. Salt 1 tsp. Onion Powder.5 tsp. Garlic Powder1.25 tsp.Ground Cumin.5 tsp. Ground Cayenne Red PepperAll seasonings can be adjusted to taste1 can Ranch Style Black Beans (drained)1 can Green Giant Niblets sweet whole kernel corn (drained)1 can Rotel Mexican Lime & Cilantro Diced Tomatoes (not drained)1 cup (dry amount) Long grain white rice already prepared according to directions on package
Makes a big pot of about 22 cups of soup to yield about 10- 2 cup servings - because about 2 cups is just liquid leftover at the bottom of the pot.
In big pot, put chicken breasts in and cover with broth and water. Add seasonings. Bring to a slight boil. Cook for about 25 minutes or until chicken is white throughout and tender. (the longer at slower pace, the more tender it will be)
In a separate saucepan, prepare 1 cup of dry rice with 2 cups of water according to directions on package. (rice will be added last)
While chicken and rice is cooking, open up cans of beans, corn, and tomatoes, draining and rinsing the beans, draining the corn, and DON'T drain the tomatoes.
Remove chicken from heat and one by one cut up into small bite size pieces. Put chicken back into broth as soon as cut up to avoid drying out. Put back on med-low heat to add canned ingredients.
After heated thoroughly, you can add your rice. (the reason this is added last is because the rice will soak up a lot of the broth if added to early)
Serve over tortilla chips, top with your choice of cheese.
Number of Servings: 10
Recipe submitted by SparkPeople user MAMAMURFF.
In big pot, put chicken breasts in and cover with broth and water. Add seasonings. Bring to a slight boil. Cook for about 25 minutes or until chicken is white throughout and tender. (the longer at slower pace, the more tender it will be)
In a separate saucepan, prepare 1 cup of dry rice with 2 cups of water according to directions on package. (rice will be added last)
While chicken and rice is cooking, open up cans of beans, corn, and tomatoes, draining and rinsing the beans, draining the corn, and DON'T drain the tomatoes.
Remove chicken from heat and one by one cut up into small bite size pieces. Put chicken back into broth as soon as cut up to avoid drying out. Put back on med-low heat to add canned ingredients.
After heated thoroughly, you can add your rice. (the reason this is added last is because the rice will soak up a lot of the broth if added to early)
Serve over tortilla chips, top with your choice of cheese.
Number of Servings: 10
Recipe submitted by SparkPeople user MAMAMURFF.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 1.7 g
- Cholesterol: 54.8 mg
- Sodium: 1,235.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.5 g
- Protein: 25.6 g
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