SOUTHWEST CHICKEN AND RICE SOUP
Give a can of chicken rice soup an upgrade with this Southwest Chicken and Rice Soup. This Southwest Chicken and Rice Soup is ready in just 10 minutes.
Provided by My Food and Family
Categories Soup Recipes
Time 10m
Yield Makes 3 servings, about 1 cup each.
Number Of Ingredients 4
Steps:
- Heat soup as directed on label with water.
- Stir in salsa. Top each serving with 2 Tbsp. cheese.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 400 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 0.9767 g, Protein 5 g
CHICKEN RICE SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
- Prepare the rice according to the package instructions; keep warm.
- Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
CHICKEN SOUP WITH RICE
Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor that gets a little extra panache when topped with sharp, grated cheese.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.
SOUTHWESTERN CHICKEN SOUP
This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts :
SOUTHWESTERN CHICKEN SOUP
Combine the flavors of rotisserie chicken and salsa with our Southwestern Chicken Soup. This Southwestern Chicken Soup is the perfect cozy dish to serve on a chilly evening in the fall. You can even use leftover chicken for a quick dinnertime solution!
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender, stirring frequently. Add garlic and cumin; cook and stir 1 min.
- Add broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Remove from heat.
- Stir in green onions and cilantro. Serve topped with cheese.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g
SOUTHWESTERN CHICKEN & RICE SOUP LOW-FAT AND MY WAY
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
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
EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP
This soup is fast, easy, and full of flavor. Rotel (tomatoes with green chiles) comes in various levels of spiciness so choose the one that suits you- mild, original, or hot. I used the "original" variety and this is perfect if you like a "medium" spicy salsa. For those who love fresh cilantro, stir some in at the last minute. It adds great flavor!
Provided by Laura in Texas
Categories Chicken
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
- Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
- Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
- Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
- Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
- To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.
Nutrition Facts : Calories 678, Fat 23, SaturatedFat 6.3, Cholesterol 131.6, Sodium 2012.8, Carbohydrate 62.4, Fiber 6.5, Sugar 2, Protein 54.4
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