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Southwestern Spicy Chicken and Rice Soup
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Southwestern Spicy Chicken and Rice Soup

1 Hour 15 Minutes
1 Hr 15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 Tbsp olive oil
1 cup chopped onion
3 cloves minced garlic
1 tsp ground cumin
6 cups low-sodium chicken broth
1/4 cup quick-cooking brown rice
1 lb boneless chicken breast, cut in 1/2-inch pieces
1 can (14-oz.) diced tomatoes
1 Tbsp minced canned chipotle in adobo sauce (or less, to taste)
2 Tbsp lime juice
1/4 cup chopped scallions
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Let's Make It
1
Heat oil in large soup pot over medium high. Add onion and garlic; cook 3 to 4 minutes, until somewhat softened.
2
Add cumin and chicken broth and bring to boil; add rice and cook 5 minutes.
3
Stir in chicken, diced tomatoes and chipotle; simmer until chicken is cooked through and rice is tender, about 5 minutes. Remove from heat and stir in lime juice and scallions.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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