Southwestern Chicken Rice Soup Low Fat And My Way Recipes

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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



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

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

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

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



Southwestern Chicken Soup image

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 :

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 to 2 tablespoons canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

SOUTHWEST CHICKEN AND RICE

With brown rice, whole grains, tomatoes and corn, this super-fast meal is such a tasty way to get your family to eat more fiber...they won't even realize it's good for them! -Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 4



Southwest Chicken and Rice image

Steps:

  • Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.

Nutrition Facts : Calories 340 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1292mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein.

2 packages (8-1/2 ounces each) ready-to-serve Santa Fe whole grain rice medley
2 packages (6 ounces each) ready-to-use Southwestern chicken strips, cut into chunks
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup shredded Monterey Jack cheese

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