Short-Cut Mexican Chicken and Rice Soup
User Reviews
5
2 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 white rice heated in microwave according to package instructions, Minute® Ready to Serve, in containers
- 1 pinto beans 15 oz. can, drained and rinsed
- 1 diced tomatoes 14.5 oz. can petite, drained
- 1 sweet corn 15.25 oz. can, drained
- 1 white chicken breast 12.5 oz. can, drained; substitute 1-2 cups leftover cooked or rotisserie chicken, chopped
- 1 cream of chicken soup 10.75 oz. can
- 1 taco sauce 10 oz
- 1 chicken broth 14 oz. can
- 2 tablespoons taco seasoning
- cheddar cheese green onions, sour cream, tortilla chips for garnish, optional
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
(31%)
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
2 reviews
Excellent
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