Southwest Chicken Rice Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 184.0
  • Total Fat: 2.4 g
  • Cholesterol: 29.9 mg
  • Sodium: 342.6 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Southwest Chicken Rice Soup calories by ingredient


Introduction

Hearty, high protein, low calorie, low fat soup. Great for leftover chicken with items from the pantry, fridge, or freezer. Easy recipe to half. Hearty, high protein, low calorie, low fat soup. Great for leftover chicken with items from the pantry, fridge, or freezer. Easy recipe to half.
Number of Servings: 8

Ingredients

    1 medium onion
    cooking spray
    1 28 oz can of no salt added diced tomatoes
    2 cups low sodium chicken broth
    2 cups water
    3 tsp garlic powder
    3 tsp chili powder
    3 tbsp dried cilantro (2 tbsp fresh)
    2 cups black beans
    1 cup corn
    approx 8 oz. cooked, diced chicken
    1 cup brown rice

Tips

You can also substitute low sodium broth, a 14 oz. can of tomatoes, and a jar of salsa to reduce sodium content.


Directions

Warm stockpot over medium-high heat, spray with cooking spray. Add chopped onion and saute until soft. Add tomatoes, broth, water, & spices and bring to a boil. Reduce heat and simmer for 15 minutes. Add beans (drained & rinsed) and corn (fresh or frozen), bring to boil again and reduce. Simmer for 10 minutes. Add chopped chicken and cook until heated through (approximately 5 minutes).

Serve warm.

Serving Size: 8 one-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MICHELEB04.