Spicy chicken, bean, and rice soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 303.5
  • Total Fat: 3.3 g
  • Cholesterol: 82.1 mg
  • Sodium: 1,043.7 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 39.5 g

View full nutritional breakdown of Spicy chicken, bean, and rice soup calories by ingredient
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Introduction

This is high in sodium only because I used salsa instead of actual vegetables. You could replace the salsa with the vegetables in salsa to make it much better for you. This is high in sodium only because I used salsa instead of actual vegetables. You could replace the salsa with the vegetables in salsa to make it much better for you.
Number of Servings: 5

Ingredients

    * Onions, raw, 1 medium (2-1/2" dia)
    * Goya, Pinto beans, 1.75 cup
    * Salsa, 1 cup
    * Brown Rice, long grain, 1.5 cup
    * Water, tap, 6 cup (8 fl oz)
    * Chicken Breast, no skin, 3 breast, bone and skin removed
    * Pepper, black, .5 tbsp
    * Salt, 1 tsp
    * Pepper, red or cayenne, 2 tsp

Directions

Dice chicken and cook in 3qt pot.
Once cooked, add onions, cook until onions are mushy.
Add everything else except rice and 3cups water to pot, stir and simmer down for 30+ minutes. Once the pot stops evaporating so much water you can turn it down and simmer to mix flavors.
Cook rice however you want. I used a microwave rice cooker to microwave the water and rice for 20ish minutes.
Once rice is cooked add it to the rest of the ingredients.

This is excellent with tortilla chips. Makes 5 *extremely* generous servings.

Number of Servings: 5

Recipe submitted by SparkPeople user DORRENEB.

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