Mexican-Style Chicken Soup
A festive blend of chicken, rice, cumin, carrots, and shredded cheese in one flavorful soup.
Serving size: 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Chicken stock |
2 qt.
|
In stockpot, combine first 4 ingredients. Heat to boiling; reduce to simmer. |
| Carrots, diced |
1/2 cup
|
|
| Onion, diced |
3/4 cup
|
|
| Celery, diced |
3/4 cup
|
|
| Chicken, cooked, diced |
1 cup
|
Stir in next 7 ingredients. Simmer 20 minutes or until rice and beans are tender. |
| Santiago® Refried Beans |
2 cup
|
|
| Rice, uncooked |
1/4 cup
|
|
| Salsa, chunky |
1 cup
|
|
| Green chilies, diced |
1/2 cup
|
|
| Chili power |
1 1/2 tsp.
|
|
| Cumin, powered |
1 tsp.
|
|
| Cheddar or Monterey Jack cheese, shredded (optional) |
1 cup
|
Stir in cheese, if desired. Stir before serving. |
|
|
Serving Idea: For a more traditional soup, dissolve 1/2 ounce masa de maiz in 1/4 cup cool water. Add to soup along with beans and chicken.
|
Nutritional Information Per Serving
| Calories — 158 |
Protein — 10 g |
Fat — 6.1 g |
| Carbs — 14.9 g |
Iron — 1.7 mg |
Sodium — 722 mg |
| Potassium — 149 mg |
Zinc — 0.53 mg |
Vitamin A — 171 IU |
| Riboflavin — 0.10 mg |
Niacin — 2.45 mg |
Calcium — 72.4 mg |
| Cholesterol — 13.6 mg |
Vitamin B6 — 0.075 mg |
Vitamin B12 — 0.184 mg |
| Thiamine — 0.037 mg |
Phosphorus — 87.4 mg |
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