Santa Fe Chicken & Rice Soup

Adapted from Campbell Soup Company

  • 4 cups low sodium chicken broth
  • 1 med carrot, sliced
  • 6 ozs frozen corn, thawed
  • 1 1/2 cups long-grain white rice, cooked
  • 1 cup picante sauce
  • 1/4 tsp garlic powder
  • 15 ozs canned dark red kidney beans, drained
  • 4 ozs chicken breast strips, cooked and cubed
In a stock pot, combine broth, carrots, corn, and cooked rice. Heat to a boil. Cover and simmer over low heat for five minutes, or until vegetables are tender. Add picante sauce, garlic powder, beans, and chicken. Cook until heated through.

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Posted: 3/10/2000
Soups & Stews
Rated by 13 users (4.46)
WW Points* : 3.00
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 176
Calories from Fat 7 (4%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 9g 3%
Sodium 590mg 25%
Potassium 0mg 0%
Total Carbohydrate35g 12%
Dietary Fiber 3g 12%
Sugars 4g
Protein 8g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.