Southwest Chicken And Wild Rice Soup Food

SOUTHWESTERN CHICKEN & RICE SOUP LOW-FAT AND MY WAY

Southwestern Chicken & Rice Soup Low-Fat and My Way image

Recipe by WW quick, Light snd Healthy Cookbook made even lower fat. Substitute cooked brown rice for the white to make it have even more fiber. I like it with or without the lime juice.

Provided by Sassy Cat

Categories Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

48 ounces fat free chicken broth
1/3 cup onion, chopped
1/3 cup celery, chopped
1/3 cup green bell pepper, chopped
1/2 cup long-grain rice, uncooked
1/4 teaspoon cumin
12 ounces boneless skinless chicken breasts, chopped
1 cup tomatoes, chopped
1/2 cup whole kernel corn, frozen
1 (4 1/2 ounce) can green chilies, chopped, undrained
1/4 cup lime juice
2 tablespoons cilantro, chopped, fresh
1/4 teaspoon salt

Steps:

Bring broth to a boil in a large saucepan. Stir in rice, and cumin.
Return to a boil.
Cover, reduce heat, and simmer 15 minutes until rice is tender.
Skip these steps if you are using cooked brown rice.
Stir chicken, and next 3 ingreds. into rice mixture.
Bring to a boil.
Remove mixture from heat.
Stir in lime juice, cilantro, and salt.
Serve.

Nutrition Facts : Calories 242.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 49.3, Sodium 1672.3, Carbohydrate 31.1, Fiber 2.4, Sugar 5.1, Protein 25.1

CHICKEN AND WILD RICE SOUP

Chicken and Wild Rice Soup image

Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.

Provided by luvmybge

Categories Chowders

Time 35m

Yield 13 cups

Number Of Ingredients 9

Ingredients

1 onion, chopped
1 cup chopped carrot
1 cup chopped celery
8 cups water (or chicken broth or half water and half broth)
1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend (such as Uncle Ben's®)
1 (10 ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1 (8 ounce) package processed cheese, cubed (such as Velveeta®)
1 (10 3/4 ounce) can cream of chicken soup, undiluted

Steps:

Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
Add water (or broth), seasoning packet from rice, broccoli, and chicken.
Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
Serve immediately.

Nutrition Facts : Calories 128.3, Fat 7.2, SaturatedFat 3.5, Cholesterol 29.3, Sodium 470.8, Carbohydrate 5.9, Fiber 1.1, Sugar 2.6, Protein 10.2

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