Mexican Chicken and Rice Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Mexican Chicken and Rice Soup calories by ingredient
Introduction
This is a yummy and easy meal. 3 WW points plus (or 4 depending on the amt of chicken!) :DAdd avocado, cheese and tortilla chips at your discretion. This is a yummy and easy meal. 3 WW points plus (or 4 depending on the amt of chicken!) :D
Add avocado, cheese and tortilla chips at your discretion.
Number of Servings: 4
Ingredients
-
3-4 oz Chicken Breast (3 oz yields a 3 pt serving; 4 oz, 4 pts)
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
salt and pepper to taste
1 garlic clove, crushed
1 tsp lime juice
1/2 cup fat free chicken stock
2 carrots, finely sliced
2 stalks celery, finely chopped
1/4 cup rice
1 14 oz. can tomato sauce
6 cups fat free chicken stock
1/2 cup chopped onion
1/2 cup chopped cilantro
lime juice
Tips
I like to cook 2 chicken breasts at a time, and save the remaining chicken for another dish. You could always use just plain cooked chicken breast, but I find this gives the whole dish a more complete flavor.
Directions
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.