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Southwest Style Chicken Rice Soup

Party.Freak's picture
  Canned whole tomatoes 16 Ounce (1 Can)
  Onion 1 Small, quartered
  Cooked chicken 3 Cup (48 tbs), cut in small
  Canned chicken broth 29 Ounce (2 Can)
  Cooked brown rice 2 Cup (32 tbs)
  Frozen whole kernel corn 10 Ounce (1 Package , Thawed)
  Picante sauce 1⁄2 Cup (8 tbs)
  Ground cumin 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Green onion slices/Chopped fresh cilantro 1 Cup (16 tbs)

Combine tomatoes and their juice and onion in blender container or food processor.
Blend until smooth.
Pour into large saucepan or Dutch oven.
Add chicken, broth, rice, corn, picante sauce, cumin, salt and chili powder; bring to a boil.
Reduce heat; simmer 10 minutes.
Ladle into soup bowls; top with green onions or cilantro.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2146 Calories from Fat 609

% Daily Value*

Total Fat 68 g104.5%

Saturated Fat 17.7 g88.7%

Trans Fat 0 g

Cholesterol 331.7 mg110.6%

Sodium 3140.2 mg130.8%

Total Carbohydrates 235 g78.4%

Dietary Fiber 29.5 g117.8%

Sugars 26 g

Protein 152 g303.2%

Vitamin A 191.9% Vitamin C 163.4%

Calcium 41.1% Iron 106.8%

*Based on a 2000 Calorie diet

Southwest Style Chicken Rice Soup Recipe