Short-Cut Mexican Chicken and Rice Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
4 -6 servings
-
Calories
865 kcal
-
Course
Main Course
-
Cuisine
Mexican
Short-Cut Mexican Chicken and Rice Soup
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A delicious easy and comforting Mexican chicken and rice soup perfect for chilly nights.
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Ingredients
- 2 containers Minute® Ready to Serve White Rice heated in microwave according to package instructions
- 1 15 oz. can pinto beans, drained and rinsed
- 1 14.5 oz. can petite diced tomatoes, drained
- 1 15.25 oz. can sweet corn, drained
- 1 12.5 oz. can white chicken breast, drained (can substitute with 1-2 cups of leftover cooked chicken or rotisserie chicken, chopped)
- 1 10.75 oz. can cream of chicken soup
- 1 10 oz. taco sauce
- 1 14 oz. can chicken broth
- 2 tablespoons taco seasoning
- Optional: cheddar cheese green onions, sour cream, tortilla chips for garnish
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Instructions
- Mix all ingredients together in a large pot.
- Heat until warm, stirring occasionally.
- Ladle soup into bowls and garnish with desired toppings.
Nutrition Information
Show Details
Calories
865kcal
(43%)
Carbohydrates
111g
(37%)
Protein
41g
(82%)
Fat
29g
(45%)
Saturated Fat
2g
(10%)
Cholesterol
62mg
(21%)
Sodium
1505mg
(63%)
Potassium
1448mg
(41%)
Fiber
16g
(64%)
Sugar
10g
(20%)
Vitamin A
790IU
(16%)
Vitamin C
24.9mg
(28%)
Calcium
108mg
(11%)
Iron
16.1mg
(89%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 865 kcal
% Daily Value*
| Calories | 865kcal | 43% |
| Carbohydrates | 111g | 37% |
| Protein | 41g | 82% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 1505mg | 63% |
| Potassium | 1448mg | 31% |
| Fiber | 16g | 64% |
| Sugar | 10g | 20% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 108mg | 11% |
| Iron | 16.1mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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