Southwestern Style Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
5 oz. (3 tenderloin fillets) chicken breast, cooked and cut into bite sized chunks1 single serving Minute Maid Brown Rice (or equivalent)2/3 Cup Frozen Corn3 oz. Baby Carrots, cut into bite sized chunks2 Cups Chicken StockChopped Cilantro - To TasteCumin and Chili Powder - To Taste
Chop Chicken Fillets into bite sized pieces and cook until no longer pink. (I sprayed pan with olive oil spray, and seasoned chicken with cumin and chili powder)
Add cooked chicken, stock, rice, corn and carrots (I steamed the carrots most of the way first to shorten cooking time).
Simmer until vegetables are tender, seasoning with sea salt, cumin and chili powder to taste.
Just before serving, add chopped cilantro.
Number of Servings: 2
Recipe submitted by SparkPeople user CANDICE_W.
Add cooked chicken, stock, rice, corn and carrots (I steamed the carrots most of the way first to shorten cooking time).
Simmer until vegetables are tender, seasoning with sea salt, cumin and chili powder to taste.
Just before serving, add chopped cilantro.
Number of Servings: 2
Recipe submitted by SparkPeople user CANDICE_W.
Nutritional Info Amount Per Serving
- Calories: 303.7
- Total Fat: 6.5 g
- Cholesterol: 40.1 mg
- Sodium: 780.2 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 3.3 g
- Protein: 22.8 g
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