|
Fiesta Soup
Makes 4 servings
|
|
|
|
|
|
Ingredients
|
|
6
|
boneless, skinless chicken tenderloins, cut into 1-inch pieces
|
|
2
|
cans (14-1/2 ounces) low-sodium chicken broth
|
|
1
|
can (15 ounces) kidney beans, undrained
|
|
1
|
cup salsa
|
|
1
|
cup frozen corn
|
|
1/2
|
cup UNCLE BEN'S® Instant Rice
|
|
1/3
|
cup shredded Monterey Jack cheese
|
|
|
|
|
|
|
|
|
|
1. In large saucepan, combine chicken, broth, kidney beans, salsa and corn.
|
|
2. Bring to a boil. Reduce heat and simmer uncovered 5 to 10 minutes or until chicken is no longer pink. Stir in rice. Cover; remove from heat and let stand covered 5 minutes. Top each serving with cheese.
|
| |
|
Cook's Tip
Garnish with tortilla chips, sliced avocado or toasted tortilla strips.
|
|
|
|
© MASTERFOODS USA
|
|
|
Nutrients per Serving
|
|
(1 bowl soup (1/4 of total recipe))
|
|
Calories
|
280
|
|
Calories from Fat
|
13 %
|
|
Total Fat
|
4 g
|
|
Saturated Fat
|
2 g
|
|
Cholesterol
|
31 mg
|
|
Carbohydrate
|
37 g
|
|
Fiber
|
8 g
|
|
Protein
|
25 g
|
|
Sodium
|
1184 mg
|
|
|
|
Dietary exchanges
|
|
1 Starch
|
|
1 Vegetable
|
|
2 Meat
|
|
|
|
|
|
|
|
|
Click here for printable version